Vegetarian Stuffed Cabbage

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Vegetarian Stuffed Cabbage Rolls are perfect when you want a meal that looks a little fancy but is secretly easy to make. All you need is some cabbage and simple stuffing ingredients. Than you just roll and bake! Honestly, it’s not that difficult or time consuming. For this recipe I used Italian-flavored seitan as the meat substitute. You’ll know from my Savory Vegan Shepherd’s Pie post that seitan (pronounced say-tan) is made from high-protein gluten. It has a savory flavor that might remind you of bland chicken. You can buy ground or sliced seitan in most grocery stores, next to the tofu. I’ve been testing seitan out in a lot of my recipes lately and have found that it is the perfect substitute for ground meat!

Stuffed Cabbage Rolls are the perfect meal for a weeknight or for your special dinner party this weekend. Take a look at the “how to” video and decide when you want to make these delicious, filling rolls. When you make this dish, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I can’t wait to see how this dish turns out for you!

Vegetarian Stuffed Cabbage

Sweet Pea Living
Onion, garlic, Seitan, rice pilaf and marinara sauce tossed together in a stuffed cabbage roll.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner
Cuisine Italian
Servings 8 rolls
Calories 453 kcal


  • 1 large head of cabbage
  • 1 tbsp olive oil extra virgin
  • 1 large yellow onion diced
  • 6 cloves garlic minced
  • 8 oz Italian-seasoned Seitan crumbled
  • 2 cups rice pilaf cooked
  • 1 cup Parmesan cheese separated
  • 24 oz marinara sauce
  • fresh basil chopped, for garnish


  • Preheat oven to 350° F. Place cabbage in a large stock pot. Fill with cold water until cabbage is just barely covered with water. Place over high heat until boiling. Lower heat and cook for 10 minutes.
  • Drain water out of stock pot. Set cabbage aside and allow to cool.
  • In a large non-stick skillet, heat olive oil over medium-high heat. Add onion and garlic. Saute for 3-4 minutes, until softened. Add Seitan and rice pilaf. Mix well and top with Parmesan cheese. Remove from heat and set aside.
  • Spread 1/2 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
  • Cut off the base of the cabbage. Peel off 6-8 of the outer leaves. Use a knife to remove the thick rib at the base of each leaf. This will create a gap that looks like an upside-down V.
  • Place even amounts of the filling in the “cup” of each cabbage leaf. Fold the sides of the leaf over the filling, then roll up the cabbage. Place each stuffed cabbage seam-side down in the baking dish. Repeat with remaining cabbage leaves and filling. Fill in any extra gaps in the pan with filling.
  • Cover stuffed cabbage with a thin layer of marinara sauce. Sprinkle with mozzarella cheese.
  • Bake for 30 minutes, uncovered.
  • Garnish with fresh basil. Serve hot and enjoy!



Sodium: 967mgCalcium: 151mgSugar: 8.8gPotassium: 485mgCholesterol: 15mgCalories: 453kcalSaturated Fat: 4.3gFat: 10.8gProtein: 33gCarbohydrates: 52g
Keyword Stuffed Cabbage, Vegetarian
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