Vegan Stuffed Cabbage rolls
Prep time
Cook time
Total time
These vegan stuffed cabbage rolls are filled with mushrooms, eggplant, bulgur and topped with a quick tomato sauce! Dairy-free and freezer-friendly!
Serves: 4
  • 1 cup bulgar
  • 2 cups water
  • 12 savoy cabbage leaves
  • 1 yellow onion, peeled and finely diced
  • 8 ounces cremini mushrooms, finely chopped
  • 1 medium eggplant, cut into ½-inch dice
  • 1 tablespoon red miso paste
  • 1 teaspoon liquid aminos
  • 1 teaspoon soy sauce
  • 1 tablespoon olive oil
  • ½ yellow onion, finely diced
  • 1 clove garlic, finely minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup red wine
  • 1 12-ounce can of diced roasted tomatoes
  1. Add 1 cup bulgur to 2 cups cold water. Bring to a boil; cover and simmer for 12 - 15 minutes or until tender. Drain off any excess liquid.
  2. In a large skillet heat 1 tablespoon olive oil and add the onions. Cook over medium heat, occasionally stirring until the onions have softened slightly and start to take on some color.
  3. Add the mushrooms and eggplant to the pan and cook for 6-8 minutes until all the liquid has been released from the mushrooms and vegetables start to take on some color. In a small bowl, combine the miso paste, liquid amino, and soy sauce and stir well to combine. Add the mixture to the pan and cook for another 1-2 minutes. Stir the reserved bulgur, mix and heat the mixture through, taste and add a pinch of salt and pepper if desired.
  4. To make the tomato sauce, heat the tablespoon of olive oil over medium heat and add the onion, garlic, salt, and pepper and cook, stirring frequently until the onions start to soften about 3-4 minutes. Add the wine and cook for 1-2 minutes and then the tomatoes. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes.
  5. Fill a large pot about halfway full with water and bring to a boil. Prepare an ice water bath by adding a few cups of ice to a large bowl of cold water. Peel off one of the large outer leaves of the Savoy and cook for 1 minute and then immediately transfer to the ice bath. Repeat the process until you end up with 8 blanched leaves and maybe one or two extra for good measure. Using a small paring knife trim the tough inner stem of the cabbage leaf by running your knife horizontally along the stem, you are basically trying to level the surface and make it easier to fold.
  6. Pre-heat the oven to 350 degrees. Spread 1 cup fo the tomato sauce in a 9x13 baking dish.
  7. Place a cabbage leaf on a clean surface and spoon about ¾ cup of the bulgur mixture on the top third of the leaf. Fold the top down over the filling and then tuck both sides of the cabbage towards the center and then roll the cabbage tightly forming a little bundle and add to the baking dish seam side down. Repeat with the rest of the cabbage leaves, top with the remaining tomato sauce.
  8. Bake, uncovered until hot and the leaves are soft 30-40 minutes.
  9. You can prep everything a day ahead and store covered in the fridge reserving the final bake until 30 minutes before serving.
Recipe by Scaling Back at