Tender cabbage leaves, stuffed with lentil ‘meat’ and plant-based ricotta, in a sweet tomato sauce, these Ricotta Cabbage Rolls are vegan and gluten free.
A spice mix of dill and garlic powder give these cabbage rolls the old-fashioned authentic flavour of granny’s recipe. The dill weed complements the vegan tofu ricotta beautifully, making these a delicious twist on a classic.
The mushroom lentil mixture gives a hearty meaty texture to these rolls, while a sweet basil tomato sauce adds the juiciness and ties the flavours together.
What Makes These Ricotta Cabbage Rolls Healthy
Cabbage rolls are one of the healthiest comfort foods to enjoy. My Ricotta Cabbage Rolls are not just packed with flavour but nutrients too. Cabbage has an outstanding nutrient profile. It’s loaded with antioxidants, is great for digestion and is high in vitamins C and K.
More than that, the tofu-cashew ricotta, along with the lentil mixture, add plenty of protein to this dish.
So, these cabbage rolls have the nutritional benefit of a traditional cabbage roll, but the rich creaminess of an Italian cannelloni (and less carbs too)!
Ingredients in Ricotta Cabbage Rolls
Lentil Mushroom Mixture
- Onion
- Garlic
- Chilli
- Olive oil
- Salt
- Cremini mushrooms
- Vegetable broth (or water and miso paste)
- Italian lentils
- Salt
- Garlic powder
- Dill
Vegan Ricotta
- Medium firm tofu
- Cashew cheese or vegan cream cheese (Such as Spread’ em Kitchen Cashew Cheeze Block)
- Salt
Tomato Sauce
- Finely chopped tomatoes
- Salt
- Garlic powder
- Olive oil
- Sugar
Cabbage
- Cabbage leaves
How to Make This Recipe
Lentil Mushroom Mixture
- Add finely chopped tomatoes, garlic, dried chilli and salt to a pan with a drizzle of olive oil. Sauté until onion translucent.
- Add in chopped mushrooms, lentils, broth, salt, garlic powder and dill. Sauté on medium high until mushrooms softened and broth reduced. Remove from heat.
Cabbage
- Wash cabbage and add to boiling water for 5-7 mins. Strain. Remove the toughest part of the ribbing from the bottom of each leaf by cutting out a V shape in each leaf. Set aside.
Vegan Ricotta
- Add tofu, cashew cheese and salt to a bowl and mix together well.
Tomato Sauce
- Add finely chopped tomatoes, salt, garlic, olive oil and sugar to a bowl and mix.
Assembling the Cabbage rolls
- Preheat oven to 400 degree fahrenheit.
- Add 1/2 cup tomato sauce to a bowl with the lentil mushroom mixture.
- Add a spoonful of lentil mushroom mixture to a cabbage leaf. Add a dollop of ricotta. Fold the leaf over starting at the cut edge, fold each side then roll.
- Add roll to a large lasagna pan. Repeat with remaning leaves.
- Pour over remaning tomato sauce.
- Bake for 1 hour and 15 minutes covered, or until tender.
Common Questions
What type of Cabbage Should I Use?
Savoy cabbage is ideal. The leaves have a wonderful, waffle-knit texture that makes them visually striking. Plain green cabbage will also do just fine.
How should I garnish the cabbage rolls?
You can garnish these cabbage rolls as you would cannelloni, with fresh herbs and/or grated vegan parmesan.
How long will these last in the refrigerator?
These cabbage rolls will last for 3 to 4 days in the refrigerator in an air tight container.
Can I freeze these cabbage rolls?
Absolutely! Freeze these cabbage rolls stored in an airtight container for 3-4 months.
Ricotta Cabbage Rolls
Ingredients
Lentil Mushroom Mixture
- 1/2 small onion finely chopped
- 5 cloves garlic minced
- 1 dried chilli minced
- drizzle olive oil
- sprinkle salt
- 1 pack cremini mushrooms finely chopped
- 1/2 cup broth or half cup water plus 1 tsp miso paste
- 1 can Italian lentils
- 1/8 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp dill
Vegan Ricotta
- 270 grams medium firm tofu excess water squeezed out
- 150 grams cashew cheese or vegan cream cheese
- 1/2 tsp salt
Tomato Sauce
- 790 grams finely chopped tomatoes
- 1/4 tsp salt
- 3 tsp garlic powder
- 1 tsp olive oil
- 1/8 tsp sugar
Cabbage
- 10 leaves cabbage
Instructions
Lentil Mushroom Mixture
- Add finely chopped tomatoes, garlic, dried chilli and salt to a pan with a drizzle of olive oil. Sauté until onion translucent.
- Add in chopped mushrooms, lentils, broth, salt, garlic powder and dill. Sauté on medium high until mushrooms softened and broth reduced. Remove from heat.
Cabbage
- Wash cabbage and add to boiling water for 5-7 mins. Strain. Remove the toughest part of the ribbing from the bottom of each leaf by cutting out a V shape in each leaf. Set aside.
Vegan Ricotta
- Add tofu, cashew cheese and salt to a bowl and mix together well.
Tomato Sauce
- Add finely chopped tomatoes, salt, garlic, olive oil and sugar to a bowl and mix.
Making the Cabbagerolls
- Preheat oven to 400 degree fahrenheit.
- Add 1/2 cup tomato sauce to a bowl with the lentil mushroom mixture.
- Add a spoonful of lentil mushroom mixture to a cabbage leaf. Add a dollop of ricotta. Fold the leaf over starting at the cut edge, fold each side then roll.
- Add roll to a large lasagna pan. Repeat with remaning leaves.
- Pour over remaning tomato sauce.
- Bake for 1 hour and 15 minutes covered, or until tender.
Looking for more vegan dinner recipes? Try my Creamy Vegan Artichoke Cannelloni!
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