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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


Cabbage Rolls

  • 2x vEEF® "Chicken" Burger Patties, defrosted
  • 100g onion, chopped
  • 100g rice, cooked
  • 10g garlic
  • 10g parsley, chopped
  • 200g tomato sauce
  • 8x cabbage leaves
  • salt & pepper , to taste
  • extra virgin olive oil, to taste

Tomato Sauce

  • 100g onion, chopped
  • 50g celery, chopped
  • 75g carrot, chopped
  • 10g garlic, chopped
  • 15g tomato paste, (can be subbed with 150g of grated tomato)
  • 65g extra virgin olive oil
  • 120g vegetable stock
  • 5g thyme
  • salt & pepper , to taste


  • Pre-heat oven to 200°C.
  • Mix the onions, rice, garlic, parsley and the vEEF® Mince all together. Season with a bit of salt and pepper.
  • Boil cabbage leaves in water with a good amount of salt for 1 minute. Chill with icy water and dry.
  • Fill 70g of mince in each cabbage leave 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.