Vegan Spinach and Ricotta Cabbage Rolls
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

If vegan spinach and ricotta cannelloni were to get down and dirty with vegan cabbage rolls, this dish would be the offspring! It's SO tasty, gluten free and packed full of plant based goodness!

Course: Main Course
Keywords: Vegan Cabbage Rolls, Vegan Cannelloni, Vegan Spinach and Ricotta
  • 1 head fresh savvoy cabbage
  • 1 head fresh spinach (or silverbeet) finely chopped
  • 1 large red onion finely diced
  • 3 cloves fresh garlic minced
  • 2 cups vegan ricotta cheese *see notes
  • 1 tbsp extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp cracked pepper
  • 1/4 cup finely grated vegan cheese (optional)
For the Sauce:
  • 700 ml organic tomato passata
  • 1 tbsp tomato paste
  • 1/3 cup fresh mixed herbs finely chopped (I used basil, oregano & parsley)
  • salt & pepper to taste
  • teeny tiny pinch stevia powder **see note
  1. Preheat oven to 180°C (350°F).

  2. Remove all the loose outer leaves from the cabbage and use a sharp knife to cut out the core.

  3. Fill a large pot with around 5cm of water and bring to the boil. Place the cabbage upright into the pot and steam for 5 minutes with the lid on.

  4. Use some tongs to gently remove 10 of the outer leaves (plus extras in case you break any!), shaking them gently to remove excess moisture. Set aside on a plate to cool.

  5. Place the finely chopped spinach into a vegetable steamer and steam for 5 minutes, then set aside to cool.

  6. Heat the olive oil in a saucepan over low-medium heat, add the onion and sauté for 2-3 minutes. Add the garlic and sauté a further 1 minute, then remove from heat.

  7. In a large mixing bowl, add the vegan ricotta, nutritional yeast, two thirds of the onion/garlic mixture (leave the other third in the pan for the sauce), salt and cracked pepper. 

  8. Before going any further, get the sauce started by adding the passata, tomato paste, herbs, salt & pepper and stevia to the pan with the remaining onion and garlic, and bring to a gentle simmer for 15 minutes while you prepare the rest.

  9. With clean hands, take handfuls of the spinach and squeeze out the excess moisture before adding to the ricotta mixture. Mix everything together well with a fork.

  10. Place the mixture (1/4 cup at a time) into the cabbage leaves and roll like little burritos (see description with pictures in recipe intro above), placing them neatly into a 20x30cm baking dish. If needed, use extra rolled up cabbage leaves to stuff in the gaps to keep your rolls together.

  11. Drizzle the rolls with your hot tomato sauce, top with the vegan cheese (if using) and place in the preheated oven for 15 minutes to heat through. Depending on the type of vegan cheese you are using you may wish to place it under the grill for a few minutes to melt the cheese.

Recipe Notes

*Get the recipe for my 5 minute Vegan Ricotta Cheese here! You will need a double portion to make 2 cups worth :)

**Stevia is a completely natural sugar-free sweetener. I love using it in modest amounts to sweeten things like curries and sauces. Just a word of warning: Be VERY careful when adding Stevia to your cooking, it's potent stuff. It has the potential to totally ruin your dish if you add too much. For this recipe, start with no more than 1/10 of a teaspoon (really!) and increase from there if needed.