Stuffed Cabbage Recipe – Vegan/Vegetarian

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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