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vegan Stuffed Cabbage rolls
vegan Stuffed Cabbage rolls

vegan Stuffed Cabbage rolls
vegan Stuffed Cabbage rolls
Source
Ingredients:
1
Servings
  • 1
    item
     large cabbage head
  • 240
    ml
     cooked rice (white or brown)
  • 240
    ml
     cooked lentils or your choice of protein (e.g., mushrooms, tofu, or tempeh)
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     carrot, grated
  • 120
    ml
     crushed tomatoes
  • 1
    tsp
     paprika
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 1
    tbsp
     olive oil
  • 480
    ml
     crushed tomatoes
  • 120
    ml
     vegetable broth
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried thyme
vegan Stuffed Cabbage rolls
Instructions:
  1. Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Boil for 3-5 minutes until the outer leaves are soft and pliable. Remove the leaves as they become tender, and set them aside to cool.
  2. Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté for a few minutes until they become translucent.
  3. Add the grated carrot and continue to cook for 2-3 minutes.
  4. Stir in the cooked rice, cooked lentils (or your choice of protein), crushed tomatoes, paprika, dried oregano, salt, and pepper. Cook for another 5 minutes until everything is well combined. Remove from heat and let it cool slightly.
  5. Take a cabbage leaf and place a spoonful of the filling mixture at the base (the rib end) of the leaf. Fold the sides over the filling and then roll it up tightly, similar to a burrito. Place the cabbage roll seam side down in a large baking dish. Repeat with the remaining cabbage leaves and filling.
  6. Prepare the Tomato Sauce: In a separate bowl, combine the crushed tomatoes, vegetable broth, dried basil, dried thyme, salt, and pepper. Mix well.
  7. Preheat your oven to 350°F (175°C).
  8. Pour the tomato sauce evenly over the cabbage rolls in the baking dish.
  9. Cover the dish with foil and bake for about 45-50 minutes, or until the cabbage rolls are tender.
  10. Carefully remove the cabbage rolls from the oven, and let them cool for a few minutes before serving.
  11. Serve hot, garnished with fresh herbs if desired.
  12. Enjoy your vegan stuffed cabbage rolls! They’re flavorful, nutritious, and perfect for a satisfying plant-based meal.
  • 1
    item
     large cabbage head
  • 240
    ml
     cooked rice (white or brown)
  • 240
    ml
     cooked lentils or your choice of protein (e.g., mushrooms, tofu, or tempeh)
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     carrot, grated
  • 120
    ml
     crushed tomatoes
  • 1
    tsp
     paprika
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 1
    tbsp
     olive oil
  • 480
    ml
     crushed tomatoes
  • 120
    ml
     vegetable broth
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried thyme
1
Servings
0

Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Boil for 3-5 minutes until the outer leaves are soft and pliable. Remove the leaves as they become tender, and set them aside to cool.

Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté for a few minutes until they become translucent.

Add the grated carrot and continue to cook for 2-3 minutes.

Stir in the cooked rice, cooked lentils (or your choice of protein), crushed tomatoes, paprika, dried oregano, salt, and pepper. Cook for another 5 minutes until everything is well combined. Remove from heat and let it cool slightly.

Take a cabbage leaf and place a spoonful of the filling mixture at the base (the rib end) of the leaf. Fold the sides over the filling and then roll it up tightly, similar to a burrito. Place the cabbage roll seam side down in a large baking dish. Repeat with the remaining cabbage leaves and filling.

Prepare the Tomato Sauce: In a separate bowl, combine the crushed tomatoes, vegetable broth, dried basil, dried thyme, salt, and pepper. Mix well.

Preheat your oven to 350°F (175°C).

Pour the tomato sauce evenly over the cabbage rolls in the baking dish.

Cover the dish with foil and bake for about 45-50 minutes, or until the cabbage rolls are tender.

Carefully remove the cabbage rolls from the oven, and let them cool for a few minutes before serving.

Serve hot, garnished with fresh herbs if desired.

Enjoy your vegan stuffed cabbage rolls! They’re flavorful, nutritious, and perfect for a satisfying plant-based meal.

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