Stuffed cabbage rolls with rice, red beans and tomato sauce

Spicy rice filling with proteins and intense sweet-tart flavor of sun-dried tomatoes served with delicate taste of the tomato sauce.
Sometimes you need to wash a lot of dishes…
But it is worth it.

Stuffed cabbage rolls with rice, red beans and tomato sauce

  • Servings: 4
  • Difficulty: difficult
  • Print


  • white cabbage – 1 medium sized
  • rice – 3/4 cup
  • red beans – 1 can
  • sun-dried tomatoes – 10 medium sized
  • pumpkin seeds – 4 spoons
  • onion – 1 large sized
  • garlic – 3 gloves
  • soy sauce – 2 spoons
  • marjoram – 1 teaspoon
  • parsley – 1 teaspoon
  • smoked paprika – 1 teaspoon
  • sweet paprika – 1 teaspoon
  • hot paprika – 1 teaspoon
  • turmeric – 1 teaspoon
  • vegetable broth – 1 cup
  • olive oil – 6 spoons
  • bay leaf – 2
  • allspice – 2
  • pepper – to taste
  • water


  • tomato puree – 1 can
  • plant-based cream – 1/3 cup
  • natural yeast – 2 spoons
  • olive oil – 1 spoon


    1. Follow package directions for preparing rice.
    2. Remove the entire core of the cabbage.
    3. In a large bowl, cover cabbage with boiling water and using a fork peel off each leaf – if necessary, cover cabbage with boiling water again (we need 10 full leaves. Don’t worry about the shape of rest of the leaves).
    4. Steam all cabbage leaves for about 15 minutes.
    5. In a bowl, using a fork crush red beans.
    6. Heat the oil in a large saucepan, then add diced onion, bay leafs, allspices and cook until onion softened.
    7. Remove bay leafs and allspices. Add into onion chopped garlic and red beans. Fry for about 10 minutes.
    8. Remove saucepan from heat and add rice, pumpkin seeds, diced sun-dried tomatoes, soy sauce, marjoram, parsley, smoked paprika, sweet paprika, hot paprika, turmeric and pepper – mix well all ingredients.
    9. Preheat oven to 180°C.
    10. Cut out the thick vein from the bottom of 10 leaves making a V-shaped cut. Place 3 spoons rice filing mixture on cabbage leaf. Fold left and right sides over and roll up. Repeat.
    11. Line a baking dish with leftover cabbage. Place stuffed cabbage rolls in a baking dish and pour the vegetable broth over all. Cover with foil and bake for about 20 minutes.
    12. Remove foil, using spoon pour the liquid from under cabbage over all rolls and bake 10 minutes, when pour over again and bake another 10 minutes.
    13. In a small pot heat olive oil for a sauce, reduce heat, add tomato puree, plant-based cream, natural yeast and stir for a few minutes.
    14. Serve the staffed cabbage rolls with the sauce.
    15. Enjoy!


Lazy way of preparing broth would be to stir 1 vegetable bouillon cube with cup of boiling water. Otherwise refer to: Vegetable broth.

To core the cabbage use a sharp knife to cut the core around, then use a corkscrew to remove the core from cabbage.


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