This “Ricotta” Stuffed Cabbage is a comforting dish that blends creamy, tangy flavors with tender, melt-in-your-mouth cabbage leaves. The rich, velvety filling, made with a dairy-free ricotta alternative, pairs perfectly with the subtle sweetness of the cabbage, creating a harmony of textures and tastes. In just about an hour, you’ll have a hearty meal that feels both indulgent and nourishing, ideal for cozy dinners or impressing guests with minimal effort.
Each bite offers a delightful contrast—soft cabbage wraps around the luscious, herb-infused filling, while a hint of tomato sauce adds a bright, savory finish. The dish is not only satisfying but also versatile, fitting seamlessly into plant-based or comfort-food menus. Whether you’re a seasoned cook or just starting out, this recipe promises a rewarding experience that’s as enjoyable to make as it is to eat.
Ingredients for Vegan “Ricotta” Stuffed Cabbage
- For the vegan “ricotta” (can be made ahead):
- 1.5 cups cashews (soak overnight & drain)
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons ume vinegar (or substitute with more lemon juice + salt)
- ¼ cup water (just enough to help the blade move)
- Salt and pepper, to taste
- ½ cup crumbled firm tofu
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup finely chopped raw kale (or spinach)
- Handful of chopped chives and/or other fresh herbs
- For the cabbage rolls:
- 12 medium savoy cabbage leaves
- Few cups of marinara sauce
- Drizzle of olive oil (optional)
- Grated parmesan or pecorino cheese (optional, for non-vegans)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Make the vegan “ricotta”: In a blender or food processor, puree the soaked cashews, garlic, lemon juice, and ume vinegar. Add just enough water to help the blade move. Taste and season with salt and pepper.
- Combine the filling: Transfer the cashew cream to a medium bowl. Add crumbled tofu, oregano, red pepper flakes, kale, chives, and a pinch of salt and pepper. Stir well and taste for seasoning.
- Prepare the cabbage leaves: Blanch the cabbage leaves in boiling water for a few seconds each, then immediately chill in ice water. Dry thoroughly and trim off the tough part of the stems.
- Assemble the rolls: Spread a layer of marinara sauce in the bottom of a baking dish. Place a few tablespoons of filling onto each cabbage leaf, tuck in the sides, and roll tightly. Place seam-side down in the dish.
- Top and bake: Spoon marinara sauce over each roll, drizzle with olive oil (if using), and add grated cheese (if not vegan). Bake for 25 minutes, or until heated through and slightly bubbly.
- Serve warm and enjoy your delicious vegan stuffed cabbage!
Perfect Pairings: Sauce and Topping Ideas
While marinara is a classic choice, try experimenting with other sauces like a creamy vegan Alfredo, a tangy tomato basil, or a spicy arrabbiata. For toppings, a sprinkle of nutritional yeast adds a cheesy flavor, or try toasted breadcrumbs for a crunchy finish. A drizzle of balsamic glaze can also elevate the dish with a sweet and tangy touch.
Make It Ahead: Storage and Reheating Tips
These stuffed cabbage rolls are perfect for meal prep! Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes. You can also freeze them for up to 2 months—just thaw overnight in the fridge before reheating.
Time-Saving Hacks for Busy Cooks
To save time, prepare the vegan “ricotta” filling a day ahead and store it in the fridge. Use pre-washed kale or spinach to skip the chopping step. If you’re short on time, skip blanching the cabbage leaves and use them raw—they’ll soften as they bake. A food processor can also speed up the cashew cream and filling prep.
Recipe Variations to Mix It Up
Swap the cabbage leaves for collard greens or Swiss chard for a different twist. For a grain-free option, add cooked quinoa or rice to the filling for extra texture. If you’re not vegan, mix in some feta or goat cheese for a tangy kick. You can also add diced mushrooms or sun-dried tomatoes to the filling for added depth of flavor.
Essential Equipment for Success
A high-speed blender or food processor is key for creating the smooth cashew cream. A large pot for blanching the cabbage leaves and a baking dish that fits all the rolls snugly will make assembly easier. Don’t forget a sharp knife for trimming the cabbage stems and a pair of tongs for handling the hot leaves.
“Ricotta” Stuffed Cabbage
Ingredients
vegan “ricotta”
- 1.5 cups cashews soak overnight & drain
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons ume vinegar or sub more lemon + salt
- ¼ cup water just enough to get the blade going
- salt, pepper to taste
- ½ cup crumbled firm tofu
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup finely chopped raw kale or spinach
- handful of chopped chives and/or other fresh herbs
- salt & pepper to taste
for the cabbage rolls
- 12 medium savoy cabbage leaves
- a few cups marinara sauce
- drizzle of olive oil optional
- grated parmesan or pecorino cheese
Instructions
- Preheat oven to 350.
- In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.
- Scoop cashew cream into a medium bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.
- Blanch cabbage leaves for a few seconds each (Dunk into boiling water, then chill in ice water. Dry them thoroughly before using). Trim off the tough part of the stems.
- Prepare a baking dish with a good slathering of marinara at the bottom.
- Scoop a few tablespoons of filling into each leaf. Gently tuck in the sides and roll them. Place them seam-side down into the baking dish.
- Top each with a generous spoonful of marinara and a drizzle of olive oil (and a grating of cheese if you’re not vegan).
- Bake for 25 minutes.