Vegan Cabbage Rolls


  • 12 large cabbage leaves regular or Napa
  • 2 tablespoons olive oil
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 pound mushrooms sliced
  • 1 cup chopped onion
  • 1 cup cooked brown rice
  • 2 cups white beans
  • 1 cup shredded carrot
  • 2 tablespoons chopped parsley
  • 1 teaspoon crushed oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces tomato sauce
  • 1 teaspoon Italian herbs


  • Preheat oven to 350 °.
  • Bring a large pot of water to boil; cook cabbage leaves, a few at a time for about 2 minutes or until softened. Drain and cool.
  • Heat oil over medium heat in a large skillet; sauté mushrooms and onion until tender.
  • Add rice, beans, carrot, parsley, oregano, salt and pepper; stir gently until well blended.
  • Prepare a shallow 2-quart baking dish by brushing with vegetable oil.
  • Spoon mixture onto individual cabbage leaves; roll up and place seam-side down on baking dish.
  • Cover with foil and bake at 350 ° for 30 minutes.
  • Heat tomato sauce and Italian herbs in a small saucepan, stirring often to prevent sticking.
  • Serve cabbage rolls with heated sauce.

SOURCE: The Biblical Nutritionist

When you purchase a book below it supports the Number #1 Black Christian Newspaper BLACK CHRISTIAN NEWS NETWORK ONE ( and it also allows us to spread the Gospel around the world.