Stuffed Cabbage Recipe – Vegan/Vegetarian

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I have never had stuffed cabbage before. My grandmother is a very simple cook, so there is no stuffing of anything. But, it sounds like a low carb, healthy burrito to me, so I am willing to try it. The stuffed recipes I see do contain a fair amount of meat though, so it will be a challenge.

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Vegan/Vegetarian Stuffed Cabbage Recipe


1 head cabbage
1 tablespoon olive oil
1 small onion, diced
1 12 oz bag of frozen broccoli
salt and pepper to taste
2 cups cooked black beans
1 4.7 oz box of dry couscous
2 cups water
1 jar of tomato sauce


Boil a small pot of water.

Cut the core and only the core out the bottom of the head of cabbage. Place the head of cabbage, cored side up, in a large bowl. Fill the bowl with the boild water and allow to sit for 20 minutes.

In a large skillet, sauté onions until soft. Add frozen broccoli to the pan. Allow to thaw and then chop into small pieces. Salt and pepper to taste.

Stir in black beans and couscous, along with one cup of water.

Drain cabbage and peel away the whole leaves. Cut the leaves in half and remove the hard vein.

Dry the leaves. Roll about 1/3 cup stuffing in each cabbage leaf wrap, tucking in the sides.

Arrange cabbage rolls, seem side down, in a large pot. Cover in tomato sauce and add in remaining water.

Bring to a boil, cover, and then simmer for 45 minutes.

Serve hot.

Maybe you are making this for family dinner and need a recipe for vegan cornbread. I got you covered:

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LifeIsWhatYouMakeIt says:

This recipe looks good. It is similar to the traditional dish from Eastern Europe. What they do is to cut the core out bigger and a bit deeper than the video, and then boil the cabbage core side facing down in the pot for around 15-20 minutes. Also, cabbage with long leaves instead of the round head works easier, but it is harder to get in the USA sometimes. The cabbage is the hardest part but once you get it down, the recipe is pretty easy. It's called Golabky in Poland. Broccoli should taste great, but a vegan version of Golabki that tastes like the meaty version will use things like lentils with crushed walnuts, mushrooms, etc as a meat substitute, with rice and herbs, for the stuffing. Season with typical Golubky seasonings and simmer in tomato sauce 🙂

Heather Foster says:

My grandmother used to freeze the cabbage all the way through and leave it in the fridge for 2-3 days…the leaves will come off tender and I don't think you have to core it first. However, several of my friend's mother's would boil the cored head and use tongs to get the leaves off while leaving the whole head in the boiling water. There are a bunch of ways. So, pick one that works for you. Kudos to you for trying this. I just eat other people's stuffed cabbage or use collards/grape leaves…it's way easier. ❤

Ashokkumar Barik says:

Tasty and yummy lov u

s b says:

Btw, I used soya chunks, beans, broccoli and mushrooms as stuffing and made homemade tomato sauce. jt was great!

s b says:

I have been wanting to make this for a year now. laziness always got in the way. but you made this video fun and made it seem it wasn't a bit deal to put this together. I made this and going to link you on insta or cite this. thanks so much!!!

Kathryn Tokarska says:

Cabbage leaves need to be cooked sufficiently so that they conform and roll up easy. Don't put in boiling water, instead boil in a pot, you could even start unrolling some of the leaves as it is cooking and leave the rest of head boiling so that you get all the leaves boiled through to the inside.

Black Thai Affair says:

love your honesty, it ended up looking delicious in spite of the challenges.

gaetanproductions says:

Looks great !

Ms Kate says:

Wrap cabbage into plastic wrap and microwave it for 8-9 min

Dust Wizard Gaming says:

"stuffed cabbage" .-. what has this traditional Polish recipe become…
may I introduced to you the idea of Holopchi?

You're supposed to stick the whole head of cabbage in boiling water then peel off the leaves. Also, the rolls need to go inside a Dutch oven for an hour with tomatoe paste poored ontop, not boiling on the stove top. finally, there has to be rice in there, but you can put anything you want inside the rolls. I personally use left over fried rice mixed with egg-replacement, mashed potatoes, a little bit of flour and added spices

Ry says:

Is this an actual recipe you got from somewhere? Because from the looks of it this was an experiment that you're calling a recipe. You said it didn't taste that good and even added an ingredient just because you had it leftover in your fridge. Why are you labeling a failed food experiment as a recipe for other people to follow? I am really confused.

Nenée Parra says:

Lol this is a disaster xD

FireWife Crystal says:

I always steam my cabbage. Make the leaves soft but not too soft.

RUNE says:

Just made it now, with Kidney beans instead of black beans. So yummy 🙂

Clare Green says:

Oooh that looks lovely. Have a cabbage I was looking to do something different with so think we'll be having that tomorrow !

Lily Manson says:

I would've called this UN-stuffed cabbage! 😉 Looks like it was delicious anyway! Subscribing now. 🙂

William McClelland says:

I wonder if you shredded the cabbage and just mixed everything up how that would work out?

Rene B says:

Parboil the cabbage, and roll them up like a burrito, all sides should be in so the stuffing won't fall out.

Stories We Love says:

and wow i wasnt expecting it to be that yuuumm i didnt had any brokkoli so i made it without it but it was pretty damn delicious! definitely gonna cook this again!!!! thanks for sharing the recipe

Stories We Love says:

actually that looks damn delicious yuuummm i´m gonna give this a try!!!

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