Vegan Stuffed Cabbage
A comforting, plant-based take on a classic dish featuring tender cabbage leaves rolled around a savory, herb-infused rice and lentil filling.
Ingredients
- •1 large head green cabbage
- •1 cup cooked brown lentils
- •1 cup cooked white rice
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/4 cup fresh parsley, chopped
- •1 teaspoon dried oregano
- •1/2 teaspoon smoked paprika
- •2 cups tomato sauce
- •1 tablespoon olive oil
- •1 tablespoon lemon juice
- •Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and carefully blanch the whole cabbage head for 5-7 minutes until the outer leaves are pliable; remove and let cool.
- 2
In a mixing bowl, combine the cooked lentils, cooked rice, diced onion, minced garlic, parsley, oregano, smoked paprika, salt, and pepper.
- 3
Carefully peel 8-10 large leaves from the cabbage, trimming the thick center rib so they lay flat.
- 4
Place about 2 tablespoons of the filling in the center of each leaf, fold in the sides, and roll tightly into a cylinder.
- 5
Spread half of the tomato sauce on the bottom of a large skillet, arrange the rolls seam-side down, and top with the remaining sauce.
- 6
Drizzle with olive oil and lemon juice, cover the skillet, and simmer over medium-low heat for 20-25 minutes until the cabbage is tender and the sauce has thickened.
💡 Chef tips
- To save time, use pre-cooked vacuum-packed lentils and leftover rice from a previous meal.
- You can prepare the rolls a day in advance and keep them in the refrigerator before cooking; just add 5 minutes to the simmering time.
- Store leftovers in an airtight container for up to 3 days; they reheat beautifully in the microwave or a small saucepan.
✅ How it should turn out
The cabbage rolls should be tender and succulent, enveloped in a rich, tangy tomato sauce with a savory, earthy filling that is perfectly seasoned.