Vegan Stuffed Cabbage
Tender cabbage leaves wrapped around a savory, spiced filling of rice, lentils, and mushrooms, simmered in a tangy tomato sauce.
Ingredients
- •1 large green cabbage
- •1 cup cooked brown rice (200g)
- •1 cup cooked brown lentils (200g)
- •1 cup cremini mushrooms, finely chopped (100g)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •2 tablespoons olive oil
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •2 cups crushed tomatoes (500ml)
- •1 tablespoon maple syrup
- •1 tablespoon lemon juice
- •Salt and freshly ground black pepper to taste
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil, core the cabbage, and submerge the whole head for 3 to 5 minutes until the outer leaves soften and peel away easily; remove 12 large leaves and set aside.
- 2
Heat 1 tablespoon of olive oil in a skillet over medium heat, add the diced onion and chopped mushrooms, and sauté for 5 minutes until soft and golden.
- 3
Add the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
- 4
Transfer the mushroom and onion mixture to a large bowl, and stir in the cooked rice, cooked lentils, chopped parsley, salt, and black pepper until well combined.
- 5
Lay a cabbage leaf flat, place about 2 tablespoons of the filling near the stem end, fold in the sides, and roll it up snugly like a burrito.
- 6
In a separate bowl, whisk together the crushed tomatoes, maple syrup, lemon juice, remaining olive oil, a pinch of salt, and pepper to create the sauce.
- 7
Pour half of the tomato sauce into the bottom of a wide saucepan, arrange the stuffed cabbage rolls seam-side down in a single layer, and pour the remaining sauce evenly over the top.
- 8
Cover the pot with a lid, bring to a gentle simmer over medium-low heat, and cook for 30 minutes until the cabbage is tender and has absorbed the flavors of the sauce.
💡 Chef tips
- You can substitute the brown rice with quinoa or barley for a different texture.
- These cabbage rolls can be assembled a day ahead and stored in the refrigerator before simmering in the sauce.
- Leftovers keep well in an airtight container in the fridge for up to 4 days and taste even better the next day.
✅ How it should turn out
The finished dish features melt-in-your-mouth tender cabbage leaves encasing a hearty, savory grain and lentil filling, all coated in a vibrant, sweet-and-tangy tomato sauce.