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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.

110 minMediumServes 4320 cal/serving

Eastern EuropeanDinnerOvenVeganHigh FiberDairy-FreeEgg-FreeGluten-FreeCorn-Free

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. 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. 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. 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. 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. 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. 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. 7

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

  8. 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. 9

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

Questions

Can I make Vegan Stuffed Cabbage Rolls ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Vegan Stuffed Cabbage Rolls?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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