Vegan Stuffed Cabbage


More and more people do not like or want to eat any food of animal origin. It is a good option for them to prepare stuffed cabbage which is vegan.


  • 10-15 sauerkraut leaves or a head of cabbage – preferably 2 sauerkraut heads
  • 3 cans of red beans, drained and crushed or 4.5 mugs (mug = 2.3dl) of boiled beans, crushed
  • 700 g of cooked rice (we used round rice, it is more sticky and creamier)
  • 1 eggplant, peeled, cut into very small cubes, marinated in salt and liquid smoke for a night – this will give the stuffed cabbage a good smoky taste
  • 2 onions finely chopped, 3-4 garlic cloves mashed
  • approx. 1-1.5 kg of sauerkraut, filtered – if too sour/salty, rinse
  • 4-5 bay leaves
  • salt, pepper, (smoked) red pepper, ground cumin
  • a few tablespoons of tomato paste (homemade is best)
  • 1 teaspoon tahini/seed butter (optional)


  • Start frying/steaming the eggplant cubes in a little water/ oil – if you don’t use oil, you can put a   little tahini underneath to fry (optional)
  • Add the chopped onion and garlic and fry them as well
  • Pour a little water under it, cover and steam – when it has softened, set it aside
  • Mix the beans in a bowl (don’t blend them, crush them with a potato masher), cooked rice, spices (except for bay leaves) and onion, “smoked” eggplant cubes – this is our filling
  • Wash the cabbage leaves, if you don’t like them very sour, cut them from the veins, where they are thick
  • Put half of the sauerkraut in the bottom of the pan, put 2-3 bay leaves on it, season with pepper, sprinkle some red pepper on it, mix Start making it stuffed from the cabbage leaves and the filling -. place approx a tablespoon of filling in the middle of the leaf, roll it up, fold in two ends Place the packages tightly next to each other, then on top of each other – put a bay leaf in between.


  • You might also use mushroom, tofu, etc to stuff the cabbage. It depends on your creativity

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