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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

These unassuming little parcels are packed with plant-based flavour and are sure to impress even the pickiest of guests. If you've not tried stuffed cabbage rolls before, let this plant-based version be your introduction into a whole new world of possibilities for the humble cabbage leaf.
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Side Dish
Servings 4


Tomato Sauce

  • 3 tbsp extra virgin olive oil
  • 1 onion, finely diced
  • 3-4 garlic cloves, minced
  • salt & pepper , to taste
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 120g vegetable stock
  • 5g thyme
  • 1 thyme sprig
  • 1 bay leaf
  • parsley, chopped, handful
  • 1 tbsp tomato paste
  • 400g can of peeled tomatoes
  • 200ml water

Cabbage Rolls

  • 2x vEEF® "Chicken" Burger Patties, defrosted
  • 1 small onion, finely chopped
  • 100g rice, cooked
  • 2-3 garlic cloves
  • parsley, chopped, to taste
  • salt & pepper , to taste
  • 1 head white cabbage
  • 200g tomato sauce
  • extra virgin olive oil, to taste



  • Add oil, onion, garlic and salt to a medium-high heat pan, sweat for 1-2 minutes. 
  • Add carrot and celery and sweat for a further 4 minutes. 
  • Add thyme, bay leaf, parsley and tomato paste and cook for 1-2 minutes. 
  • Add canned tomatoes, fill can half way with water and add to sauce. Cook for 20 mins, half covered with lid.


  • Pre-heat oven to 200°C.
  • Crumble the vEEF® "Chicken" Burger Patties into mince and mix together with onions, rice, garlic, and parsley. Season with a bit of salt and pepper.
  • Remove leaves from head of cabbage taking care not to rip them. Boil cabbage leaves in water with a good amount of salt for 1 minute. Chill with icy water and dry.
  • Fill 70g of filling in each cabbage leaf to assemble a roll.
  • Spread a layer of tomato sauce at the bottom of a roasting pan. Place the cabbage rolls on top.
  • Roast cabbage rolls for 13-20 minutes until top is charred and steaming hot.

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