Vegetarian Stuffed Cabbage Rolls
Tender cabbage leaves wrapped around a savory, aromatic filling of rice, lentils, and warm spices, simmered gently in a rich tomato sauce.
Ingredients
- •1 medium head of green cabbage
- •1 cup cooked brown rice (180g)
- •1 cup cooked brown or green lentils (180g)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •2 tablespoons extra virgin olive oil
- •1 large carrot, grated
- •1 teaspoon ground cumin
- •1 teaspoon sweet paprika
- •1/2 teaspoon ground cinnamon
- •1/4 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
- •2 cups tomato puree (500ml)
- •1 tablespoon tomato paste
- •1 cup vegetable broth (250ml)
- •1 tablespoon lemon juice
- •1 tablespoon maple sugar or brown sugar
Instructions
- 1
Bring a large pot of salted water to a boil. Core the cabbage head and submerge it in the boiling water, carefully peeling off softened leaves one by one as they release, about 8 to 10 leaves total. Set aside to cool.
- 2
Heat the olive oil in a large skillet over medium heat. Add the diced onion and grated carrot, sautéing until soft and translucent, about 5 minutes.
- 3
Stir in the minced garlic, cumin, paprika, and cinnamon, cooking for another minute until fragrant.
- 4
In a large mixing bowl, combine the cooked rice, cooked lentils, sautéed onion and carrot mixture, chopped parsley, salt, and pepper. Mix well to form the filling.
- 5
In a separate bowl, whisk together the tomato puree, tomato paste, vegetable broth, lemon juice, maple sugar, salt, and pepper to create the sauce.
- 6
Preheat your oven to 350°F (175°C).
- 7
Lay a cabbage leaf flat on a cutting board, trimming any thick center stem. Place about 1/4 cup of the filling near the base of the leaf, fold the bottom up over the filling, fold in the sides, and roll it up tightly.
- 8
Pour a thin layer of the tomato sauce into the bottom of a large baking dish.
- 9
Arrange the stuffed cabbage rolls seam-side down in the dish, fitting them snugly against each other.
- 10
Pour the remaining tomato sauce evenly over the top of the cabbage rolls.
- 11
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, or until the cabbage is fork-tender and the sauce is bubbling.
💡 Chef tips
- To soften the cabbage even faster, you can freeze the head of cabbage overnight and thaw it completely before peeling the leaves.
- These rolls can be assembled a day in advance, kept covered in the refrigerator, and baked just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; they taste even better the next day.
✅ How it should turn out
The finished cabbage rolls are tender and melt-in-the-mouth, filled with a hearty, spiced grain-and-legume mixture and blanketed in a tangy, sweet-and-savory tomato sauce.