Vegan Stuffed Cabbage Rolls
Classic Eastern European cabbage rolls stuffed with a savory lentil and rice filling, simmered in a tangy tomato sauce. Hearty and warming with a satisfying texture.
Ingredients
- 1 head large green cabbage
- 1 cup brown or green lentils, rinsed
- 1/2 cup long-grain white rice, uncooked
- 1 yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp apple cider vinegar
- 2 tsp maple syrup
- 1 cup vegetable broth
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Bring a large pot of water to a boil. Core the 1 head large green cabbage and carefully submerge it in the boiling water. After 2-3 minutes, peel off the softened outer leaves. Continue until you have 8-12 large pliable leaves. Pat dry and set aside.
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2
Cook 1 cup rinsed brown or green lentils in boiling water for 15 minutes until just tender but not mushy. Drain and set aside.
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3
Heat 2 tbsp olive oil in a skillet over medium heat. Saute 1 finely diced yellow onion for 5 minutes until softened, then add 4 cloves minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Cook for 1 minute more. Season with 1 tsp salt. Transfer to a large bowl.
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4
Add the cooked lentils and 1/2 cup uncooked long-grain white rice to the bowl with the onion mixture and stir to combine.
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5
Preheat oven to 375 degrees F (190 degrees C). Whisk together 28 oz canned crushed tomatoes, 2 tbsp tomato paste, 2 tsp apple cider vinegar, 2 tsp maple syrup, and 1 cup vegetable broth. Pour half the sauce into the bottom of a 9x13 baking dish.
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6
Place a heaping spoonful of filling near the base of each cabbage leaf. Fold the sides in and roll up tightly. Place seam-side down in the baking dish. Repeat for all leaves.
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7
Pour the remaining sauce over the rolls, ensuring they are well coated. Cover the dish tightly with aluminum foil.
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8
Bake for 55-60 minutes until the rice is fully cooked through and the rolls are tender. Remove foil for the final 10 minutes to allow the tops to brown slightly.
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9
Let rest for 5 minutes before serving. Garnish with 1/4 cup chopped fresh flat-leaf parsley.