Stuffed cabbage rolls are great for cozy evenings at home. I stuffed these with vegan mince, but you may use any filling of your choice! I think lentils or red speckled beans would also make great fillings. Making them involves a couple of steps but don’t let this put you off! Each step is relatively easy and the end result is quite rewarding. 


A full cabbage – although, you do not use all of it

1 onion

1 clove of fresh garlic

About 5 spoons of raw coconut oil

300g of vegan mince

100g of sliced button mushrooms

½ tsp of ground coriander

½ tsp of cumin

½ tsp of pink salt

½ tsp of  turmeric

1 ½ tsp of British mixed spice

Half a cup of water

Traditional tomato gravy

Parsley to garnish


The filling

  1. Heat three spoons of raw coconut oil in a large pan and saute one onion along with a clove of garlic.
  2. Add sliced mushrooms and let the pot simmer for about 3 minutes.
  3. Add the vegan mince along with all the spices (Note: you are free to use any spices of your choice. For this dish I used pink salt, coriander, cumin, British mixed spice and turmeric).
  4. Add 2 additional spoons of coconut oil and 1/2 a cup of water.
  5. Leave the dish to simmer for about 15 minutes.

The Cabbage Rolls

  1. Plunge the full cabbage in boiling water for about 3 seconds to soften the outer leaves.
  2. Remove the cabbage from the boiling water and put it cold water for about 2 seconds.
  3. Then slowly peel off the outer layers.
  4. Cut the ribs of the leaves.
  5. Depending on how large your cabbage leaves are, stuff 2-3 spoons of the mince into the cabbage and fold the cabbage as you would a wrap.


Once the rolls are done, pour a traditional gravy sauce into a casserole pan and carefully place the cabbage rolls on the sauce. Bake for about 30 minutes and enjoy!

Note: You may make the traditional gravy sauce from scratch or buy a ready made sauce.