Vegan Stuffed Cabbage Rolls

Name: Vegan Stuffed Cabbage Rolls
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 4 servings
Cuisine: Eastern European
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 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

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.

110 minMediumServes 4320 cal/serving

Eastern EuropeanDinnerOvenVeganHigh FiberDairy-FreeEgg-FreeGluten-FreeCorn-Free

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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 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

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.
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.
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 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.
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.
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.
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.
7

Pour the remaining sauce over the rolls, ensuring they are well coated. Cover the dish tightly with aluminum foil.
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.
9

Let rest for 5 minutes before serving. Garnish with 1/4 cup chopped fresh flat-leaf parsley.

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Questions

What temperature do I cook Vegan Stuffed Cabbage Rolls at?

For Vegan Stuffed Cabbage Rolls, the oven is set to 375 F (about 190 C) in step 5. The longest stretch at that heat is 1 hour, in step 8.

How do I know when Vegan Stuffed Cabbage Rolls is done?

Go by the cues in the method rather than the clock. Step 8: cook until the rice is fully cooked through and the rolls are tender.

Why pat it dry first in Vegan Stuffed Cabbage Rolls?

Step 1 reads: "Pat dry and set aside." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for maple syrup in Vegan Stuffed Cabbage Rolls?

The entry for Vegan Stuffed Cabbage Rolls calls for 2 tsp maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Vegan Stuffed Cabbage Rolls gluten-free?

Yes. As written, nothing in the ingredient list for Vegan Stuffed Cabbage Rolls is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Can I make Vegan Stuffed Cabbage Rolls ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Vegan Stuffed Cabbage Rolls within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. The grain firms up as it chills; add a spoonful of water before reheating.

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