Description
Tender cabbage rolls stuffed with a savory lentil and rice filling, baked in a rich tomato sauce for a comforting and nourishing vegan meal.
Ingredients
- 1 large green cabbage
- 1 cup green or brown lentils, rinsed
- 3/4 cup uncooked rice
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups vegetable broth
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon sugar
Instructions
- Preheat oven to 180°C (350°F).
- Bring a large pot of water to a boil, core the cabbage, and gently remove softened leaves. Set aside 10–12 leaves.
- Cook lentils for 15–20 minutes until tender, then drain.
- Cook rice until slightly undercooked.
- Heat olive oil in a pan, sauté onion for 5 minutes, then add garlic and cook for 1 minute.
- Add cumin, paprika, thyme, salt, and pepper, then stir in lentils and rice.
- Mix tomato sauce, tomato paste, lemon juice, and sugar in a bowl.
- Place filling in cabbage leaves, fold sides, and roll tightly.
- Spread some sauce in a baking dish, place rolls seam-side down, and cover with remaining sauce.
- Cover with foil and bake for 45–50 minutes until tender.
Notes
- Use quinoa instead of rice for a higher protein option.
- Add carrots or mushrooms for extra vegetables.
- Include chili flakes for a spicier version.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw before reheating.
- Ensure cabbage leaves are soft to prevent tearing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
