Home » All Posts » Recipes » Appetizers » Vegan Stuffed Cabbage Rolls {Jewish Vegetarian Recipe}
Are you constantly searching for a soft, satisfying dish to soothe your soul? You’re in luck because this recipe is the remedy for all (or at least most) of your wary woes. In other words, you won’t believe how much these vegan stuffed cabbage rolls mean to you (and your belly) until you’ve tried them.
With simple ingredients such as cabbage leaves, rice, tomatoes, veggies, and herbs, you can create the most pleasing pot of comfort for you and your family. After getting the leaves prepped and the vegetables cooked, the rest of the routine is just rolling. Call all hands on deck for extra help!
The time that you put into this toasty, rolled up recipe from the Jewish vegan cookbook Beyond Chopped Liver by Kenden Alfond is definitely worth it. Who’s with me?
Many in the Jewish community believe that this warm, sustaining dish was part of the Jewish tradition as early as 1500-2000 years ago. The recipe has roots in the Middle East, specifically in Israel, and is usually made using ground beef, rice, and raisins. Jewish stuffed cabbage rolls (called ‘holishkls’) are sometimes finished off with a simmered sauce using lemons, brown sugar, and tomatoes.
Cabbage is actually super cool! There are numerous health benefits from eating this cruciferous vegetable. Here are some of the best ones:
All of your hard work is worth it when making these comforting rice rolls. Firstly, they’re incredibly good. Secondly, they are super to have on hand for a quick lunch. Most importantly, these ravishing rolls are really filling, too! What else can you do with them you ask?
For this vegan stuffed cabbage rolls recipe, we highly recommend making a double batch since you’ll be spending a bit of time in the kitchen anyway. Leftover rolls can be store in a shallow, covered container in the fridge for up to 3-4 days. Alternately, you can wrap them tightly in heavy duty wax paper or aluminum foil.
To freeze your fragrant rolls, make sure that they’re completely cool first. Then, line a tray with freezer safe paper and lay the rolls next to each other (leaving a little room between each). Place the roll-filled tray into the freezer for 2-3 hours. Once frozen, they can be stored in a freezer-safe bag or sealed container for up to 3 months.
To reheat frozen vegan stuffed cabbage rolls, add them to a baking pan and bake for 30-45 minutes in a preheated, 350 degree oven. To reheat rolls from the refrigerator, you can either microwave them for a minute or two or bake in a pan (like the frozen rolls) for 10-15 minutes, depending on your oven and desired temperature.
If you try these Vegan Stuffed Cabbage Rolls, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Fa
Kenden Alfond is a psychotherapist based in Paris, France who started Jewish Food Hero as a community service project to support personal and environmental health. Before she was even a teenager, she decided to become a vegetarian and is now 99% vegan. She created Jewish Food Hero in 2015 to try and get healthier Jewish food onto people’s tables all around the world.
Many thanks to our recipes testers Lexia Cicone and Milan Shah for helping perfect this recipe!
This Vegan Stuffed Cabbage Rolls recipe was reprinted with permission from the cookbook, Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover by Kenden Alfond (Turner Publishers, February 23, 2021). Photography by Rachel Mendelson. Article written by Gina House and edited by Amanda Meth. Please note that this article contains affiliate links to help support our work at World of Vegan!
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This sounds wonderful – and I plan to make soon. Just not clear if the rice is cooked or uncooked when added to the pot to toast prior to filling …, thanks for clarifying!
Wow I never tried these, they look so good excited to try it out!
It looks so delicious, I’ll try it too. Thank you for the recipe, I am sure it will taste very good.
These look amazing 😀
I absolutely LOVE getting creative with cabbage leaves! I’m growing cabbage in my garden now, and it’s so satisfying to have a true cabbage patch to pick from. I’ve also made these with different add-ins in the filling depending on what I have on hand or what veggies are getting old in the fridge!
These are so tasty!!
Need to try this ASAP. It looks amazing!
What a great recipe! I never thought of using cabbage rolls. Brilliant!
Yum! Such a comforting and tasty recipe 🙂