Vegan Cabbage Rolls with Sauerkraut

5 from 3 votes

Cabbage rolls with sauerkraut, rice, and vegetables, these vegan stuffed cabbage rolls will melt in your mouth.

Prep Time1

Cook Time50

Total Time1 50

Course: Main Course

Cuisine: Romanian

Diet: Vegan

Servings: servings

Calories: 272kcal

Author: Adina

Separate the cabbage leaves very carefully, trying not to break them too much. If you do break them here and there, don't throw them away; you will need them later as well. Only throw away the middle of the cabbage.
Cut the lower part of the leaves, where the stem is very thick (see pictures).
Cut the larger leaves into halves in the middle where the thick stem is. Discard the thick stem, but only in the case of the larger leaves that you are splitting in half.
Leave the smaller leaves whole, but cut the thick stem as well as possible so that the leaves will be easy to roll.
Wash, then soak the leaves in cold water for about 20-30 minutes.

Chop the onions very, very finely. Clean and roughly grate the potato, carrot, and pepper.
Saute: Heat the oil in a large pan and cook the onions until translucent and slightly golden, about 5 minutes. Do not brown. Add the vegetables and continue cooking for 5 minutes, stirring often. Add the vegetable broth powder, paprika paste, rice, 3 tablespoons water, and 2 tablespoons of the pureed tomatoes.
Stir well and transfer to a large bowl. Add the chopped parsley and dill and salt and pepper to taste. Stir very well.

Drain the cabbage leaves well.
Stuff cabbage: Place one on the working surface, place a little filling more or less in the middle of the leaf. Fold one side of the leaf over the filling, then fold the lower part of the leaf over, then the other side of the leaf over. Roll the leaf to form the cabbage roll and tuck in the open end of the leaf.
Tips: If some of the leaves are too small, you can build a cabbage roll from two leaves nicely arranged on top of each other. Don't make the rolls too full or too tight; the rice needs enough space to swell.

Chop the middle of the cabbage (where the leaves are too small to use) and all leftover pieces of cabbage into fine strips.
Assemble: Place about half of the cabbage stripes on the bottom of a Dutch oven (or another oven-proof pot) in an even layer. Add one or two bay leaves and a generous sprinkle of dried savory and dill seeds on top.
Arrange the cabbage rolls in the pot (I had two layers of cabbage rolls) and add more bay leaves, savory and dill seeds between the layers. Top with the remaining chopped cabbage.
Mix the water, pureed tomatoes, sugar, salt (taste; the sauce should be salty enough), and pepper in a jug. Pour enough of this liquid into the pot to barely cover the cabbage rolls. Keep the rest, which you might need to add from time to time during the cooking process if the liquid cooks down too much.
Simmer: Bring to a boil, turn the heat down to low, and simmer, covered, for about 2 hours or until the cabbage and the rice are soft.
Preheat the oven during the last half hour of the cooking time to 350°F/ 180°C.
Bake: Place the pot in the oven and cook, uncovered, for another 20 minutes or so or until the cabbage is nicely colored on top and the liquid has cooked down some more.