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 jasmine rice
- •1/2 cup finely chopped yellow onion
- •2 cloves garlic, minced
- •1/4 cup chopped fresh parsley
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •2 cups tomato sauce
- •2 tablespoons olive oil
- •1 tablespoon maple syrup
- •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, then peel off 8-10 large leaves and trim the thick stems.
- 2
In a medium mixing bowl, combine the cooked lentils, cooked rice, onion, garlic, parsley, smoked paprika, cumin, salt, and pepper.
- 3
Place about 1/4 cup of the filling in the center of each cabbage leaf, fold in the sides, and roll tightly into a neat bundle.
- 4
In a large skillet, whisk together the tomato sauce, olive oil, and maple syrup, then bring to a gentle simmer.
- 5
Place the cabbage rolls seam-side down into the skillet, cover with a lid, and simmer over medium-low heat for 20 minutes until the cabbage is tender and the flavors have melded.
- 6
Serve warm, spooning the extra tomato sauce from the pan over the top of the rolls.
💡 Chef tips
- You can prepare the filling up to two days in advance to save time on the day of cooking.
- If you prefer a tangier sauce, add a tablespoon of apple cider vinegar or lemon juice to the tomato mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day.
✅ How it should turn out
The cabbage rolls should be tender and succulent, releasing a sweet and savory aroma of tomato and herbs with every bite.