Vegan Cabbage Rolls with Lentils (Printable Version)
Plump cabbage leaves filled with hearty lentils and rice, simmered in zesty tomato sauce.
# What You Need:
→ For the Cabbage Rolls
01 - 1 large head green cabbage
02 - 1 tablespoon olive oil
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, grated
06 - 1 celery stalk, finely chopped
07 - 1 cup cooked brown or green lentils
08 - 1 cup cooked long-grain rice (white or brown)
09 - 2 tablespoons tomato paste
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt
15 - 2 tablespoons chopped fresh parsley
→ For the Tomato Sauce
16 - 2 cups canned crushed tomatoes
17 - 1 tablespoon olive oil
18 - 1 teaspoon dried basil
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon ground black pepper
# Method:
01 - Set oven temperature to 375°F to prepare for baking the cabbage rolls.
02 - Bring a large pot of salted water to a rolling boil. Carefully remove 12–14 whole leaves from the cabbage head. Blanch the leaves in boiling water for 3–4 minutes until they become pliable and easy to roll. Drain thoroughly and set aside on a clean surface.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent and softened. Add the minced garlic, grated carrot, and chopped celery; continue cooking for another 3 minutes until vegetables are tender.
04 - Stir the cooked lentils, rice, tomato paste, smoked paprika, dried thyme, dried oregano, pepper, and salt into the sautéed vegetables. Cook the mixture for 2–3 minutes, stirring constantly to combine flavors. Remove from heat and fold in the chopped fresh parsley.
05 - In a mixing bowl, combine the crushed tomatoes, olive oil, dried basil, sugar, salt, and pepper. Whisk thoroughly until all ingredients are well incorporated and the sugar has dissolved.
06 - Using a sharp knife, carefully trim the thick vein at the base of each cabbage leaf to make rolling easier. Place 2–3 tablespoons of the filling mixture at the bottom of each leaf. Fold in the sides toward the center, then roll tightly from the base to the tip of the leaf.
07 - Spread a thin layer of the prepared tomato sauce evenly across the bottom of a large baking dish. Place the cabbage rolls in the dish, arranging them seam-side down in a single layer.
08 - Pour the remaining tomato sauce over the cabbage rolls, ensuring each roll is generously coated. Cover the baking dish tightly with aluminum foil to trap moisture during baking.
09 - Place the covered baking dish in the preheated oven and bake for 40 minutes, allowing the cabbage to become tender and the filling to heat through completely.
10 - Remove the foil and continue baking for an additional 10–15 minutes until the sauce is bubbling and the tops of the cabbage rolls are slightly browned.
11 - Remove the dish from the oven and let the cabbage rolls rest for 5 minutes before serving. This allows the filling to set slightly and makes them easier to handle.
# Expert Tricks:
01 -
- The filling freezes beautifully, so you can double the batch and always have dinner ready
- Smoked paprika gives these rolls a subtle depth that even meat eaters wont notice is missing
- Baking them in sauce makes the cabbage impossibly tender without constant attention
02 -
- Dont skip blanching the cabbage or the leaves will crack when you try to roll them
- Let the filling cool slightly before rolling or it will make the cabbage wilt and tear
- The sauce should nearly cover the rolls for even cooking and tender results
03 -
- If your cabbage head feels stubborn, try boiling the entire head for 5 minutes then peeling leaves as they soften
- A splash of red wine vinegar in the sauce balances the sweetness of the tomatoes