Shout out to cabbage, the unsung hero! Nutritious, delicious, and budget friendly, cabbage shines like the star that it is in these incredibly yummy Vegan Lebanese Cabbage Rolls! Stuffed with hearty chickpeas, brown rice, toasted pine nuts, tomatoes, parsley, and lemon with a dash of mint. This crowd-pleasing dish takes cabbage rolls to the next level of tasty! A fabulous Whole Food Plant Based recipe, vegan, oil free, sugar free, gluten free, no processed ingredients.

Ameera here!

One of my most favorite dishes in the whole world is Lebanese Cabbage Rolls.  I absolutely LOVE, LOVE, LOVE them.  I could eat them 24/7. They may not be the prettiest, but they sure taste ah-mazing!

The difference between the Polish Cabbage Roll and the Lebanese Cabbage Roll is the spices and broth. Typically, the Polish (Eastern European) version uses a sweet tomato broth, while the Lebanese version uses a light lemony based broth.  Both are delicious, but the Lebanese version just sings to me like a sweet serenade. YUMMMM!

Lebanese/Syrian Cabbage Rolls

As most of our Readers know by now, I am a professional bellydancer. I have danced at many Middle Eastern restaurants throughout Ohio, Michigan, and Pennsylvania.

However, there is a Middle Eastern restaurant in Canfield, Ohio who owns my heart when it comes to Middle Eastern food, and that is Zenobia Middle Eastern Cuisine.  The owner, Izdihar, makes incredible food; plus, they have awesome vegan and gluten free options.

One of my most favorite dishes, that I always get is their Syrian stuffed cabbage rolls.  They are light, tasty, lemony, and 200% absolutely delicious.

Take Home Treats

Izdihar knows I adore her cabbage rolls.  Prior to becoming Whole Food Plant Based, she would often send me home with cabbage rolls after performing at her beautiful restaurant.

Zenobia is about an hour away from home, so the whole entire ride home I would smell her delicious cabbage rolls, and I would immediately tear into them as soon as we got home. Lord help me if I had a gig after Zenobia, because then I would have to wait even longer before eating them.  LOL

Dad

My dad also loves Izdihar’s food too, so many times when I would get home from performing at Zenobia, my dad would be waiting at the door to see what treats Izdihar would send home with me.

Sometimes, we would argue over who got to eat what.  One year for Father’s Day, I asked him what he wanted and he said “Get me some Zenobia’s and that will make me happy!”  LOL

I also want to note that Michael is obsessed with their food too! It’s hard not to be!

Whole Food Plant Based Cabbage Rolls

Since going Whole Food Plant Based, Mom and I have been trying to make Lebanese Cabbage Rolls that are vegan and oil free.  Not an easy task, but I’m so thrilled to say that we finally landed on a vegan oil-free version that is outstanding in taste and texture. YAH HOOOOOO!

These Lebanese Cabbage Rolls are a bit of extra work, but so are regular cabbage rolls – so it is a wash when it comes to time in my humble opinion, and sooooo worth it!

Instant Pot or Oven Version

We wanted to try an Instant Pot version so see if it actually saved us some time or not. While it did save us a few extra minutes from the instant pot versus oven “cooking time” standpoint; however, the actual preparation time remains equal.

From a taste quality standpoint, we really loved the Instant Pot version simply because it really locked in the flavor and removed the “heat” from the kitchen as we all know the oven can really heat up a kitchen.  However, the oven version is super tasty as well.

Love at first bite!

When these babies were done from the instant pot, I could hardly wait to taste them.  I haven’t had them in a while and I was super worried that they just wouldn’t taste the same.  My worries are over because these lovelies are soooo delicious.  I absolutely LOVE these cabbage rolls.

Next day

They are even better the next day, and they are just as delicious cold. Sounds crazy to eat them cold, but they are crazy good eaten cold! I hope you give them a try (warm or cold) and love them as much as we do!

Hi!  Robin here.

I remember all those Zenobia gigs when Izdihar would gift Monkey with cabbage rolls.  It was too funny watching her tear into them as soon as her feet hit the kitchen floor after a long evening of dancing!

Monkey would be starving because as a bellydancer, she often couldn’t eat right before a gig because she needed an empty stomach to perform the intricate belly work.  So by the time she got home from gigs, she would be ravenous.

TP109

What was even funnier was TP109 trying to be nonchalant when Monkey got home from bellydance gigs to see what goodies she would bring home.  TP109, also known as the human vacuum cleaner, would eagerly anticipate Zenobia goodies.

Often times, when we were heading out the door for the evening, he would ask “Are you dancing at Zenobia tonight?”   LOL

TP was like a vulture pacing the kitchen while Monkey and I were making these puppies.  He kept asking for an ETA as to when our cabbage rolls would be done so he could “plan” his evening meal.  HAH!!!

When they were finally out of the Instant Pot, he came into the kitchen in a flash, fork and plate already in hand.  He said the “quick release” sound of the Instant Pot was like “Pavlov’s dog” to him and it was TIME TO EAT!!!

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Light and Flavorful

These delicious cabbage rolls are excellent!  They have this beautiful light and lemony flavor, yet they are fully satisfying. Topped with a little dried mint and creamy Yogurt Tahini sauce, and you have one awesome meal!

Monkey outdid herself with this dish! They are extra work, but so are regular cabbage rolls.  We hope you give them a try and fall in love with them too!

Products Used:

• Large stockpot for boiling the cabbage
• Instant Pot (if using the Instant Pot method)
• Large Dutch oven
• Potato masher

Lebanese Cabbage Rolls

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• Author: Monkey and Me Kitchen Adventures
• Yield: 16-20 cabbage rolls 1x
• Category: Dinner
• Cuisine: Middle Eastern

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Description

Shout out to cabbage, the unsung hero! Nutritious, delicious, and budget friendly, cabbage shines like the star that it is in these incredibly yummy Vegan Lebanese Cabbage Rolls! Stuffed with hearty chickpeas, brown rice, toasted pine nuts, tomatoes, parsley, and lemon with a dash of mint. This crowd-pleasing dish takes cabbage rolls to the next level of tasty! A fabulous Whole Food Plant Based recipe, vegan, oil free, sugar free, gluten free, no processed ingredients.

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Ingredients

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Ingredients:

• 1 large green cabbage
• ½ cup pine nuts, toasted
• 2 cups onions, fine dice
• 2 heaping Tablespoons minced garlic 
• 2 medium tomatoes, seeded and finely chopped
• 2 – [ 15 oz. cans ] chickpeas, drained, rinsed and coarsely chopped
• 3 cups cooked brown rice
• 2 Tablespoons lemon juice
• 1/3 cup fresh flat leaf parsley, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried mint
• 3 teaspoons sea salt (+/-)
• ¼ teaspoon black pepper (+/-)

Broth Ingredients:

• 2 cups water
• 2 cups vegetable broth
• 1 Tablespoon lemon juice
• 1 Tablespoon dried minced onion
• 2 teaspoons salt (+/-)
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper (+/-)

Topping Ingredients:

• Dried mint
• Grape tomatoes, sliced
• Fresh flat leaf parsley
• Fresh lemon slices

Optional Topping – Yogurt Tahini Sauce – Ingredients:

• 1/3 cup unsweetened plain plant yogurt (we used coconut yogurt)
• 1 teaspoon tahini
• 1 garlic clove
• 1 teaspoon lemon juice
• ¼ teaspoon sea salt

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Instructions

Cabbage Leaf Boiling Instructions

1. Fill a large stockpot with water, add a teaspoon of sea salt and bring to a rolling boil.
2. In the meantime, turn your cabbage up-side-down and carefully hollow out the core by taking a sharp knife and cut around the core. Pull the core out by chiseling the core with a sharp knife going in about 3 or 4 inches.
3. Remove any damaged outer leaves.
4. When the water is at a full boil, place the cored cabbage into the boiling water. Using two tongs, as the leaves loosen, carefully remove them and place them on a baking sheet.  You will need to continue this process efficiently removing each leaf as it becomes loosened.  If any get stuck, use a sharp knife to loosen them.  You want to keep the leaves whole and undamaged.  Once you have removed the majority of the leaves (approx. 20 leaves), you will be left with a small 5-inch head.  Remove the remaining cabbage head from the boiling water.
5. Now place all the individual leaves back into the boiling water for 5 minutes to blanch further so they are softened and easy to work with. After 5 minutes, remove carefully, and place onto a baking sheet to cool.

Cabbage Stuffing Instructions

1. In a large ceramic/enamel lined Dutch oven, add the pine nuts and lightly toast them for 3 to 4 minutes over medium heat. Watch them carefully as pine nuts burn easily.  Remove them from the Dutch oven, and set aside.
2. Add the finely chopped onion and dry sauté for 5 minutes until softened. Then add the minced garlic and continue to sauté for one minute.
3. Next add the chickpeas, coarsely mash them with a potato masher. Then add the cooked rice, tomatoes, parsley, sea salt, pepper, mint, lemon juice, garlic powder and onion powder and cook for 2 minutes, just until heated through, then remove from the stove. Stir in the toasted pine nuts.

Broth Instructions

1. Place all the cabbage broth ingredients into a large bowl, whisk, and set aside.  You do not need to heat the broth mixture.

Instant Pot Cabbage Roll Assembly Instructions

1. Take the left-over small cabbage head, and slice it up. Line the bottom of the instant pot with the sliced up left-over cabbage.
2. Next, you assemble the cabbage rolls.  Take a cabbage leaf, note the thick vein running down the center. You want to thin the vein down to match the thickness of the cabbage leaf so it is easier to roll up. With a sharp knife shave the vein down.
3. Lay down a cabbage leaf and place about ¼ cup of the filling at one end of the cabbage leaf and fold up like a burrito. Note: The filling amounts may vary based upon the size of the cabbage leaf. Place the cabbage rolls side by side in rows, seam side down, in the instant pot.
4. Continue rolling up cabbage leaves until you have used all the filling or have used all the leaves. If you need to, squeeze them into the instant pot.
5. Next pour the broth over the cabbage leaves.
6. Set to manual pressure high for 15 minutes, when done, then do a quick release.

Oven Cabbage Roll Assembly Instructions

1. Preheat the oven to 350 F.
2. Take the left-over small cabbage head, and slice it up. Line the bottom of a large Dutch oven with the sliced up left-over cabbage.
3. Next, you assemble the cabbage rolls.  Take a cabbage leaf, note the thick vein running down the center. You want to thin the vein down to match the thickness of the cabbage leaf so it is easier to roll up. With a sharp knife shave the vein down.
4. Lay down a cabbage leaf and place about ¼ cup of the filling at one end of the cabbage leaf and fold up like a burrito. Note: The filling amounts may vary based upon the size of the cabbage leaf. Place the cabbage rolls side by side in rows, seam side down, in the Dutch oven.
5. Continue rolling up cabbage leaves until you have used all the filling or have used all the leaves. If you need to,  squeeze them into the Dutch oven.
6. Next pour the broth over the cabbage leaves.
7. Place the lid on the Dutch Oven and bake for 1 hour.

Yogurt Tahini Sauce instructions:

1. Place the yogurt, lemon juice, and tahini in a small bowl and mix well.
2. Chop the garlic on a cutting board, then add the sea salt, and smash the together to form a garlic/sea salt paste, then add the paste to the yogurt mixture and whisk until incorporated.

Serving instructions:

1. Very carefully remove the cabbage rolls from the Instant Pot or Dutch oven, and place them on a serving platter.
2. Strain the liquid from the Instant Pot or Dutch Oven and set aside.
3. Reserve the sliced cabbage that was used as a liner separately. This makes a beautiful bed for the cabbage rolls.
4. Place some cabbage rolls on a plate, drizzle with the broth and top with some fresh tomatoes, parsley and dried mint with fresh lemon slices on the side. Note: It is equally delicious to place the sliced cabbage leaves (used as the liner) onto a plate, then top with the cabbage rolls, drizzle with broth and top with fresh tomatoes, parsley and dried mint.
5. Optional Serving: Drizzle the Yogurt Tahini sauce over the cabbage rolls.

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Notes

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 16 to 20 cabbage rolls

*Storage: Refrigerate for up to 7 days. Freezes well.

Storage: Refrigerate for up to 7 days. Freezes well.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here