These Vegan Savoy Cabbage Rolls are stuffed with soy mince (TVP) and they are a wonderful main dish to bring on the table for everyone to enjoy.
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What are Vegan Cabbage Rolls
These cabbage rolls are a sort of cannelloni style bake, minus the pasta, which makes this recipe well suitable for those that cannot have gluten.
The "cannelloni" or pasta sheet are quickly boiled savoy cabbage leaves, that are next filled with a flavourful and simple soy mince ragù using TVP (textured vegetable protein).
For the ragù I used my beloved Instant Pot, to cut the time and to pack even more flavour, but if you don't own one you can easily making it on a regular stove. Just double the cooking time and you'll end up with the same result.
Why You'll Love These Vegan Cabbage Rolls
- Hearty and satisfying: Perfect for autumn and winter dinners.
- Plant-based and healthy: Packed with protein-rich vegan mince and vegetables.
- Family-friendly: A great dish to serve to vegans and non-vegans alike.
- Make-ahead friendly: Prepare in advance and reheat when needed.
- Gluten-free: Naturally free from gluten.
Ingredients
The four main components of this dish are:
- Savoy Cabbage Leaves
- Soy Ragù
- Tomato Sauce
- Plant Besciamelle
How to make Vegan Cabbage Rolls Stuffed with Soy Mince Ragù
STEP 1
Prepare the ragù.
Add the carrots, celery and onion to the instant pot (or regular pot) with 1 tablespoon of olive oil and a pinch of salt, and sauté for 5 minutes (or until soft).
Add the soy TVP to the pot, mix well for 30 seconds, then pour over the wine. Allow the alcohol to evaporate, then add the tomato sauce, the water and the black pepper, mix well and set the chilli mode on the Instant Pot for 15 minutes (or cook for double the time in a traditional pot).
Once ready allow it to cool to lukewarm/room temperature.
STEP 2
In the meantime we prep the cabbage leaves. The procedure is the same as this recipe.
Select 8 big and unbroken savoy cabbage leaves, rinse well under the water and boil in abundant salted water for 3 to 5. Drain well and set on a cooling rack (or plate) coated in a clean kitchen cloth to cool down.
STEP 3
Make the Besciamelle sauce. Add vegetable oil and flour in a bowl. Whisk until combined. Microwave for 30 seconds at 800W. Add plant based milk a bit at a time, whisking thoroughly until combined. Add salt, pepper and nutmeg. Microwave for 3 minutes at 800W. Whisk the sauce another time then microwave for another 3 minutes at 800W. Alternatively you can make it in a small pan over a regular stove.
STEP 4
The tomato sauce.
Passata is a product/ingredient that has already been through a cooking procedure. This is why for this dish that will also finish cooking in the oven we will use it straight from the carton or can.
In a bowl mix the tomato sauce with the oil, salt, pepper, garlic & onion powders, and basil (dry or fresh, finely chopped). Spread the sauce on the bottom of a 20x30 oven tray.
STEP 5
Assembling the rolls.
For each cabbage roll/cannelloni: trim off the thick part of the leaf core, open the leaf on a plate or working surface and scoop in enough soy ragù to roll a 2 cm thick cabbage cannelloni, then arrange the roll in the oven tray over the tomato layer.
Continue for all the remaining leaves.
STEP 6
The Besciamelle Layer.
Pour the pant besciamelle over the cabbage rolls forming an uniform, creamy layer. You can top it with some grated vegan parmesan cheese or nutritional yeast if you like, and a touch of more black pepper and a drizzle of olive oil.
STEP 7
Place the tray in a 180° C (355°F) preheated oven and bake for 30 minutes or until the top turns slightly coloured.
Serve the vegan Savoy Cabbage Rolls warm as a main dish.
Enjoy!
Serving Suggestions
Serve your vegan cabbage rolls hot, sprinkled with extra parsley and a squeeze of fresh lemon. Pair them with:
- Mashed potatoes
- A crisp cucumber salad or coleslaw
- Steamed seasonal vegetables
They also taste fantastic the next day after the flavours have developed even more!
Tips for the Best Vegan Cabbage Rolls
- Choose a large cabbage for bigger, easier-to-fill leaves.
- Don't overfill the cabbage leaves to avoid breaking while rolling.
- Make it spicy by adding a pinch of chilli flakes to the filling.
- For a richer sauce, simmer the rolls in a tomato and vegetable broth mixture.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until piping hot. These cabbage rolls also freeze beautifully—perfect for future easy dinners!
Recipe
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Montauk6
Can you use red cabbage instead of savoy?
Adriana Z.
Sure thing!