Cabbage Rolls

Cabbage Rolls
4-6 servings
prep time
90 minutes
cook time
80 minutes
Ingredient List


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 15-ounce cans crushed tomatoes
  • 1 small can tomato sauce
  • 1-2 tablespoons white or red wine vinegar
  • 2 teaspoons sugar
  • 3 tablespoons chopped fresh parsley
  • Salt and pepper to taste


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups cooked white rice
  • 2 6.4-ounce packages Upton’s Naturals Classic Burger (4 burgers total)
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon each salt and pepper
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon thyme


  • 1 head green cabbage with large leaves
  • Vegan sour cream for garnish, optional
To prepare the sauce, heat the olive oil over low-medium heat and pan fry the garlic for 30 seconds, until golden. Add the crushed tomatoes and tomato sauce, vinegar, and sugar. Stir until all the ingredients are incorporated and the sugar dissolves. Add the fresh parsley, then season with salt and pepper to taste.

To prepare the filling, heat the olive oil over medium heat in a saucepan, and sauté the onion for 5-6 minutes until golden. Add the garlic and cook for 30 seconds. Add the cooked rice.

Cut or crumble the burgers into bite-size pieces and add to the rice mixture, then cook for 4-5 more minutes, stirring every so often. Add the parsley, salt, pepper, marjoram, thyme, and 1/2-3/4 cup of the prepared sauce. Cook for 1-2 minutes more, stirring to distribute all of the herbs and spices. Remove from heat and set aside.

Fill a large stock pot with water and bring to a boil. While you’re waiting, remove the leaves from the head of cabbage. It’s okay if they rip a little. Blanch the cabbage leaves by plunging each leaf into the boiling water for 30 seconds, then immediately transferring to ice-cold water.

Preheat oven to 350°F. Prepare a 9x13-inch glass baking dish by pouring a thin layer of the sauce on the bottom of the dish.

To assemble cabbage rolls, place 1/4 cup of the burger/rice filling in the center of a leaf, then fold over the sides and the ends like a burrito. Place in the baking dish, seam side down. Repeat until all of the filling or cabbage leaves are gone. Pour the remaining sauce over the top of the cabbage rolls.

Cover with foil and bake for 45 minutes to an hour, until the cabbage is tender. Serve with vegan sour cream and garnish with fresh parsley.

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