Cabbage baked in bolognese sauce

This oven baked cabbage, loaded with meaty, flavorful bolognese sauce is super easy to prepare and makes an amazing Sunday dinner or party dish.

Imagine flavorful, full of aromatic herbs bolognese sauce baked together with sweet and delicate cabbage. This recipe might look complicated but I promise you that it’s super easy to make! This dish came out so much better than I thought! Unbelievably flavorful, delicious and very satisfying.

What will you need to prepare this recipe?

All you need is cabbage, sauce and some tomatoes.
I use Savoy cabbage but you can use either green or red cabbage as well as napa or very popular here in the Netherlands pointed cabbage.
As it goes for the sauce, in this recipe you can use your favorite “meat” based sauce like the one from the gnocchi recipe that I posted not so long ago. Lentil bolognese or simply follow the recipe for bolognese below.

vegan oven baked cabbage with bolognese sauce

How to make vegan bolognese sauce?

One of the most popular in Italy, bolognese is a sauce originally made with tomatoes, celery, onions and carrots, ground beef and/or pork, wine and aromatic herbs like thyme, rosemary and bay leaf cooked together for a long time. Bolognese sauce can easily be made vegan – simply by replacing meat with lentils, crumbled tofu or soy granulate.
In this recipe I used soy granules.

What will you need?

VEGETABLES : 1 carrot, 1 celery stalk, small onion and 2 garlic cloves
TOMATOES : I used 3 cups of passata, but tinned or fresh tomatoes will also work well in this recipe
HERBS & SPICES : to taste – peperoncino or other spicy chili, salt, peppe and few sprigs of rosemary, oregano and thyme

How to prepare soy granules for further processing?

Soy granules are very versatile and can be used instead of minced meat, as an ingredient of sauces, stuffing for dumplings, stuffed cabbage, burritos, moussaka, lasagna … and they are very easy to prepare.
All you need to do is to rehydrate soy in water or broth.
Once cooked, store the granules in the refrigerator for up to 4 days or freeze for up to a month.

1. Place bay leaf, a few grains of allspice and soybean granules in boiling, lightly salted water.
2. Cook until the granules are slightly swollen and soft inside, about 10 minutes.
3. Drain on a fine sieve, pressing it lightly against the sieve with the back of a spoon, to get rid of excess liquid then set aside for a moment to let the excess moisture evaporate.
1. Cook the granules according to the instructions above and set aside.
2. Heat oil in a pan. Sauté finely diced onion, carrot and celery stalk until soft.
3. Add garlic and soy granules, and cook, stirring occasionally, for a few minutes until the granules are browned.
4. Pour passata into the pan, add oregano, peperoncino, few basil leaves and season to taste with salt and pepper.
5. You can dilute the sauce with a little water or broth if needed.
6. Cook for 20 minutes over low heat

baked cabbage with vegan bolognese sauce

Cabbage baked in bolognese sauce

Servings 4 servings
Prep Time 10 mins
Cook Time 2 hrs


  • oven
  • oven safe dish
  • cooking pan
  • large cooking pot


  • 1 head Savoy cabbage
  • bolognese sauce from the recipe above
  • 2 tbsp olive oil
  • few garlic cloves unpeeled
  • 3 tomatoes
  • 1⅓ cups vegetable stock


  • Fil a large pot with water, add a little salt and bring to a boil.
    Place the whole cabbage in boiling water and cook for 15 minutes.
    Carefully take cabbage out of the pan and set aside to drain and cool slightly.
  • Place cabbage on the cutting board with the stem side down.
    With a sharp chef’s knife, cut cabbage in four quarters lengthwise, ¾ the way through the core.
  • Pour the vegetable stock into the oven safe dish.
    Place the cabbage in the stock and pour the bolognese sauce over it, spreading the cabbage leaves and adding the sauce in between.
    Place sliced tomatoes and garlic cloves on top and drizzle with olive oil.
  • Cover and bake at 350F [ 180C ] for 45 minutes, then uncover and bake for an additional 15 - 20 minutes.
  • Serve with rice, pasta or bread.


Nutritional value - ¼ of the cabbage with sauce
298 kcal | Carbohydrates 32.5 g | Protein 19 g | Fat 10 g | Fiber 16.5 g
Course: Main Course
Keyword: bolognese, cabbage, easy, gluten free, savoy cabbage, soy granules

How to store leftovers?

Store cabbage baked in bolognese sauce in the refrigerator, covered, for up to 3 days.
Bolognese sauce can be frozen for up to 3 months, so feel free to double the amount of ingredients and cook more at once.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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