If you're craving the cozy flavors of stuffed cabbage but don't have hours to spare, this vegan unstuffed cabbage roll pasta is what you need! It comes together in 1-pot—no blanching, stuffing, or baking needed. Walnuts and tofu give it a hearty, and savory vibe, for a plant-based twist that's different but just as satisfying as the original.

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Why you'll love this recipe
Key ingredients and substitutions
How to cut cabbage leaves
Elo's tips
Step-by-step instructions
Storage tips
Join us!
The recipe

Why you'll love this recipe

Fuss-free 1-pot recipe: This cabbage pasta is inspired by my dad's stuffed cabbage but in a much simpler, deconstructed version. It's just as satisfying but without all the work. One pot and a little simmer time is all you need.
Hearty plant-based protein options: Crushed walnuts and tofu give this pasta sauce a "meaty" texture and make a great alternative to ground beef.
Even better the next day! This is one of those sauces that tastes better the longer it simmers. The flavors also seem to magically deepen overnight making it perfect for meal prep or leftovers.
A fun way to eat more cabbage: Not everyone's a fan of cabbage but this recipe brings out its best side! The cabbage is tender and soaked with all the flavors of the sauce.

Jump to:

Why you'll love this recipe
Key ingredients and substitutions
How to cut cabbage leaves
Elo's tips
Step-by-step instructions
Storage tips
Join us!
The recipe

Key ingredients and substitutions

Green cabbage: It's key for the real unstuffed cabbage roll flavor. It adds lots of texture to the sauce, too.
Extra-firm tofu: Crumble it up for a meaty texture and a boost of plant-based protein. I use extra-firm smoked tofu for a richer flavor, but plain tofu will work just as well. Just make sure it's extra firm to avoid pressing it, as it has the lowest water content.
Raw walnuts: For some crunch and a nutty flavor that goes so well with the green cabbage. I pick up unsalted walnut halves at the store to save time.
Marina sauce: It makes this sauce extra flavorful while keeping it simple. Go for a high-quality marinara without additives. You could use plain tomato passata and add your own spices, but marinara is superior in my opinion.
Vegetable broth: Adds flavor and just the right amount of liquid for the cabbage to soften while simmering. I like to dissolve vegetable broth powder in water—it's budget-friendly and practical.
Balsamic: It adds some depth of flavor to the sauce and balances out the earthiness of the walnuts with its natural sweetness. You can substitute it with dark soy sauce, just make sure it's gluten-free if needed.
Spices: I like to add a bay leaf, cloves, and juniper berries to the sauce, just like my dad does for his stuffed cabbage. The bay leaf is a must, but feel free to skip the others if you don't have them.

Cabbage leaf on a white marble board sliced alongside the white vein.

How to cut cabbage leaves

Lay each of the thick, dark-green outer leaves flat on a cutting board and carefully slice along the white vein to remove it.

Then, stack a few leaves at a time, slice them lengthwise into strips, then crosswise into small pieces.

Elo's tips

Cut the green cabbage finely: The thinner you slice the cabbage, the faster it will soften in the sauce. Plus, finely shredded cabbage blends better into the sauce.
Crush the walnuts well: While a bite of a crunch is delicious, you don't want to bite on huge chunks of walnuts.
Low and slow simmering: The key to the perfect unstuffed cabbage roll pasta sauce is a good, long simmer. Let the sauce bubble over low-medium heat for 1-2 hours if you have the time. As little as 35 minutes is enough to soften the cabbage, but a longer simmer will provide a better flavor and texture.

Step-by-step instructions

Step 1: Prep the cabbage. Start by removing any rough outer leaves and wash the cabbage. Slice it in half and cut out the thick white core. Then, cut out the white veins of the dark-green cabbage leaves as explained above, and finely chop the rest of the cabbage.

Step 2: Prep the rest of the ingredients. Slice the shallots thinly and mince the garlic (I use a microplane grater but a garlic press works, too). Crumble the tofu into very small pieces with your hands and roughly crush the walnuts with a chef's knife or a small food chopper.

Step 3: Sauté the tofu and walnuts. Heat a large skillet (I love this cast-iron braiser for sauces) with a drizzle of olive oil over medium-high heat. Toss in the shallots and garlic and cook for about 2 minutes until they start to soften. Next, add the crumbled tofu and walnuts, and let them cook for 5 minutes until golden. Season with smoked paprika and balsamic vinegar for extra depth.

Step 4: Make the sauce. Add the chopped cabbage, marinara sauce, vegetable broth, and a bay leaf to the skillet. If you're using cloves and juniper berries, through those in there, too. Give everything a big stir and cover with a lid.

Step 5: Let it simmer. Cook the sauce over medium heat for at least 35 minutes, or longer if you have time. Two hours are perfect for a tender cabbage and rich flavor.

Step 6: Serve! Cook the pasta according to package directions. Serve it with the sauce and give it a good toss.

Storage tips

Refrigerator: You can store any leftover cabbage pasta sauce in an airtight container in the fridge, and it'll stay fresh for up to 4 days. Perfect for meal prep and quick dinners!

Freezer-friendly: This sauce freezes really well! Pour it into a freezer-safe container, and it'll keep for up to 3 months. Just thaw, reheat, and enjoy with freshly cooked pasta.