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October 14, 2020 Appetizers

Stuffed Cabbage Rolls Recipe – Vegan Lahana Dolma

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Stuffed cabbage rolls recipe from Turkey! Vegan lahana dolma is a crowd-pleasing dish that is full of flavor and texture. Accidentally gluten-free with allergen-free options available.

Stuffed Cabbage Rolls Recipe - Vegan Lahana Dolma

This dish hails from the Gaziantep region of Turkey, but is loved and made all over the country. It is also my mother’s favorite stuffed vegetable dish. The original recipe uses ground lamb, but using walnuts or vegan ground beef provides just as much flavor. I hope you enjoy this plant-based version of a classic as much as we do!

Ingredients for Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls Recipe - Vegan Lahana Dolma

For Wrapping & Cooking:

  • 40 white cabbage leaves
  • 1/4 cup olive oil

For the Filling:

  • 2/3 cup rice (medium-grain works best)
  • 2 onions, diced
  • 6 garlic cloves, minced
  • 2 cups walnut*, minced
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste
  • 1/2 tsp red chili pepper flakes
  • 1/4 tsp black pepper
  • 1 tsp salt

*If you wish, you may substitute the walnuts with vegan ground beef.

How to Make Vegan Turkish Lahana Sarma

Stuffed Cabbage Rolls Recipe - Vegan Lahana Dolma
  1. Boil the cabbage leaves in water for 5 minutes or until soft. Drain, rinse with cold water, then set aside.
  2. Rinse and soak the rice in water for half an hour.
  3. Make the filling by placing the drained rice, walnut, onion, garlic, red pepper paste, tomato paste, chili flakes, salt, and black pepper into a large bowl. Mix gently; feel free to use your hands.
  4. To assemble, place each leaf with veins facing up on a level surface, then put a heaping tablespoon of the filling on the bottom half. See notes regarding different roll sizes.
  5. Start by folding from the bottom, then fold each side inwards and roll up tightly. See the rolling guide photo for clarification.
  6. In a wide pot, place a few cabbage leaves at the bottom to line the surface to prevent our cabbage dolmas from burning.
  7. Place all rolls in the pot, seams facing down. Cover with any leftover cabbage leaves. Weigh down with a heavy plate and add the olive oil and water.
  8. Over low heat, cover the pot and cook for at least 40 minutes. I’d recommend tasting one cabbage roll to check before turning off the heat. Let rest for 10 minutes.
  9. Squeeze some lemon juice over it if you wish, and serve with plant-based yogurt, soup, and Mediterranean kale salad with warm dates on the side for a complete Turkish feast!

Some like thinner stuffed cabbage rolls. If that’s you, feel free to tear the boiled leaves into two or three pieces, and roll them up tighter.

Stuffed Cabbage Rolls Recipe - Vegan Lahana Dolma

This stuffed cabbage rolls recipe is:

  • Healthy
  • Traditional
  • Flavorful
  • Budget-friendly
  • A crowd-pleaser
  • & therapeutic to make!

Looking for other Turkish stuffed vegetable recipes? Try:

  • stuffed pumpkin
  • stuffed vine leaves (classic)
  • vegan dolmas with cranberries

Don’t forget to let me know in the comments if you make this recipe!

You can also save it for later on Pinterest, and keep in touch with me on YouTube, Instagram, or by sending an email.

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Stuffed Cabbage Rolls Recipe – Vegan Lahana Dolma

  • Author: Gonul
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4–6 Servings 1x
  • Method: Cook
  • Cuisine: Turkish
  • Diet: Vegan
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Ingredients

For Wrapping & Cooking:

  • 40 white cabbage leaves
  • 1/4 cup olive oil

For the Filling:

  • 2/3 cup rice (medium-grain works best)
  • 2 onions, diced
  • 6 garlic cloves, minced
  • 2 cups walnut*, minced
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste
  • 1/2 tsp red chili pepper flakes

Instructions

  1. Boil the cabbage leaves in water for 5 minutes or until soft. Drain, rinse with cold water,  then set aside.
  2. Rinse and soak the rice in water for half an hour.
  3. Make the filling by placing the drained rice, walnut, onion, garlic, red pepper paste, tomato paste, chili flakes, salt, and black pepper into a large bowl. Mix gently; feel free to use your hands.
  4. To assemble, place each leaf with veins facing up on a level surface, then put a heaping tablespoon of the filling on the bottom half. See notes regarding different roll sizes.
  5. Start by folding from the bottom, then fold each side inwards and roll up tightly. See the rolling guide photo for clarification.
  6. In a wide pot, place a few cabbage leaves at the bottom to line the surface to prevent our cabbage dolmas from burning.
  7. Place all rolls in the pot, seams facing down. Cover with any leftover cabbage leaves. Weigh down with a heavy plate and add the olive oil and water. 
  8. Over low heat, cover the pot and cook for at least 40 minutes. I’d recommend tasting one cabbage roll to check before turning off the heat. Let rest for 10 minutes.
  9. Squeeze some lemon juice over it if you wish, and serve with plant-based yogurt, soup, and Mediterranean kale salad with warm dates on the side for a complete Turkish feast!

Notes

Some like thinner stuffed cabbage rolls. If that’s you, feel free to tear the boiled leaves into two or three pieces, and roll them up tighter.

If you wish, you may substitute the walnuts with vegan ground beef.

Did you make this recipe?

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Hi! I’m Gonul

It's been years since I moved from a city on the Mediterranean, Izmir, to a city with a Mediterranean climate, Los Angeles; so now I am creating and sharing recipes from the former region to shorten the 7,000-mile difference.

Join me on the journey to savor life's delights! You can find out more here ->

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