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Vegan Hungarian Cabbage Rolls

A Christmas classic from my childhood made vegan, bringing back happy holiday memories. 
Prep Time30 mins
Cook Time2 hrs 30 mins
Total Time3 hrs
Course: Main Course
Servings: 4 portions
Calories: 414kcal
Author: Tina


  • 1 pound sauerkraut
  • 1 head savoy or green cabbage about a pound and half
  • 1/2 tsp. smoked paprika
  • 1 big white onion, chopped
  • 2 tbsp maple syrup
  • 1/3 cup sun dried tomatoes, soaked and chopped save soaking water
  • 1/2 tsp. garlic powder
  • 1 tsp. paprika powder


  • 1 cup soy curls soaked in hot water for 30 minutes drained
  • 1 cup cooked buckwheat or rice 3/4 cooked, not all the way
  • 1 cup sliced mushrooms
  • 1 medium purple onion, chopped
  • 1/4 cup chopped parsley
  • 2 tbsp. nutritional yeast
  • 1/2 tsp. salt, to taste
  • 1/4 tsp. black pepper to taste
  • 1/4 tsp. garlic powder or 1 clove fresh garlic
  • 2 cups water, including the soaking water from the tomato

Sour cream

  • 1/2 cup plant based yogurt
  • 1 pinch salt, to taste
  • 2 tbsp. lemon juice


  • Remove the core of the cabbage. Blanche the whole cabbage in hot water for a few minutes until the outer leaves are easy to remove. Place the leaves and the inside of the cabbage in a sieve and let it drain.
    vegan hungarian cabbage rolls
  • Soak the soy curls in hot water for 30 minutes. Drain and chop a bit finer if needed. Soy curls can differ in size, for this recipe they need to be small. 
    vegan hungarian cabbage rolls
  • Add the chopped red onion to a hot pan with a tbsp of water and let it soften for a few minutes. Fold in the chopped mushrooms and bake for about 5 minutes. Now add the soy curls, paprika powder, garlic, nutritional yeast, salt and pepper and a few tbsp. of water when needed. Bake for about 5 minutes, add in the cooked rice or buckwheat and stir until it comes together.
    vegan hungarian cabbage rolls
  • Let it cool a bit, then transfer it to a food processor and pulse a few times to make it finer and stick together more. Don't make it into a pulp though!
  • Take a cabbage leaf, add about 1/8 or 1/10 of the filling depending on the amount of rolls you are making. Roll, fold in the two sides and roll further. 
    vegan hungarian cabbage rolls
  • Chop the remaining cabbage into strips, this will be about 4 cups or so. Wash the sauerkraut to remove some of the sourness and salt. Chop it with a big knife to remove the long threads. 
  • Bake the chopped onion with some water until soft. Add in the paprika powder, stir, add in the cabbage, sauerkraut, chopped sun dried tomatoes and stir well. Warm through. Add in maple syrup, I like to add some sweetness with the sour. Taste and season.
    vegan hungarian cabbage rolls
  • Scoop the 3/4 of the cabbage into a pan or your slow cooker. Place the rolls on top and cover with the remaining cabbage. Add in two cups of hot water, including the soaking water from the tomatoes. Cover and let it cook for 2,5 hours on high or 6 hours on low. 
    vegan hungarian cabbage rolls


Delicious with a good sourdough bread! Serve with some of the "sour cream" drizzled on top.