Vegan Stuffed Cabbage Rolls
Cabbage leaves are filled with a mixture of lentils, cooked rice, and savory seasonings, then rolled and simmered in a tomato sauce until tender — plan for about 90 minutes start to finish. The sauce turns slightly sweet and tangy as it reduces around the rolls, complementing the hearty filling. These are well suited to a cozy dinner or a make-ahead meal that reheats easily.
Equipment
- Large pot
- Mixing bowl
- Chef's knife
- Sauté pan
- Baking dish with lid or aluminum foil
Ingredients
For the Cabbage Rolls:
- 1 medium green cabbage
- 1 tablespoon olive oil extra virgin, for sautéing
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup cooked brown lentils firm but tender
- 1 cup cooked brown rice cooled
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper to taste
For the Tomato Sauce:
- 2 cups crushed tomatoes preferably San Marzano
- 1 tablespoon maple syrup pure
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt
Instructions
- Bring a large pot of water to a boil. Core the cabbage and gently peel away 10–12 large leaves. Blanch them in the boiling water for 2–3 minutes, or until pliable. Transfer to an ice bath to cool, then drain and pat dry.
- In a sauté pan, heat the olive oil over medium heat (350°F / 175°C). Add the chopped onion and cook until translucent and lightly golden, about 5-7 minutes. Add the garlic and sauté until fragrant, another 1 minute.
- In a mixing bowl, combine the cooked lentils, rice, sautéed onion and garlic, tomato paste, smoked paprika, thyme, salt, and pepper. Mix well until evenly combined—use your hands for the best integration.
- Lay a cabbage leaf flat and trim the thick vein near the base. Place about 2–3 tablespoons of filling in the center. Fold the sides inward and roll tightly like a burrito. Repeat with remaining leaves and filling.
- For the sauce, mix crushed tomatoes, maple syrup, balsamic vinegar, and salt in a bowl. Spread a few spoonfuls on the bottom of a baking dish.
- Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls. Cover tightly with a lid or foil.
- Bake in a preheated oven at 375°F (190°C) for 50–60 minutes, until the cabbage is tender and the rolls are heated through. Let rest for 5–10 minutes before serving.
Notes
- For a gluten-free version, ensure your tomato paste and other ingredients are certified gluten-free.
- Substitute cauliflower rice for a low-carb version.
- To quicken onion caramelization, add a pinch of salt during sautéing.
Nutrition
Calories: 281kcalCarbohydrates: 53gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 850mgPotassium: 1138mgFiber: 14gSugar: 19gVitamin A: 866IUVitamin C: 101mgCalcium: 175mgIron: 5mg
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