Let's Talk Vegan

Vegan Cabbage Rolls with Lentils & Brown Rice

This is my grandma's traditional cabbage roll recipe, but of course veganized! They are easy to make, relatively cheap, & will leave you with some leftovers great for lunches.

Well, you'll hopefully have leftovers. My boyfriend ate them like they were going out of style, so there weren't too many left. On the plus, that meant they turned out!

Fun Fact: There are actually hundreds of varieties of cabbage grown in different parts of the world.

Though, up until I used savoy cabbage in this recipe, I thought there were only two- red and green.

As you can see, I clearly wasn't the biggest fan of cabbage growing up. Now, knowing all the nutrients that these little suckers are packing, it's hard not to love them.

Cabbage is:

  • low in calories
  • rich in vitamins, minerals and antioxidants
  • helps reduce inflammation
  • has gut-friendly insoluble fiber

...to name a few.

Plate with cabbage roll stuffed with lentils and rice

The Grain and Veggie Filling

Start by cooking the rice and lentils according to the package, but make sure to leave them a little undercooked and tender.

Once you stuff the cabbage leaves they'll be going into the oven, so you don't want to have the rice or the lentils overcooked.

Next, add the diced tomatoes, sliced clery and mushrooms to a large mixing bowl

For the onions, heat the olive oil and garlic in a frying pan over low-medium heat. Then, add the onions and cook for about 10-15 minutes until they become transparent.

I like to cook the onions beforehand because I can't stand a crisp onion, it just throws off the dish for me.

Once the onions are softened, add them to the large mixing bowl with the other veggies, along with the cooked rice and lentils.

Bowl with lentils, rice, onion, and tomatoes

Getting those Cabbage Leaves

There are a couple different way to get soften the leaves and get them to break free. Although, I find boiling the cabbage works best.

Start by cutting about 1/4" off the bottom of the cabbage. Then, place the whole head of cabbage into boiling water for about 3 minutes. Next, peel the softened leaves off the cabbage. Repeat this until all the larger leaves easily come off.

At first you will probably only be able to get about 1 or 2 leaves off, but as you repeat this, and the cabbage gets smaller, this process will speed up.

You can also click on the link for a helpful video on how to boil the cabbage.

Making the Cabbage Rolls

First, Preheat oven to 350° F.

Then, add about 1 cup of the tomato sauce to the bottom of the casserole dish. This will just help them keep them moist while cooking.

Next, lay a cabbage leaf flat on a cutting board or other flat surface. Then, add about two large spoonfuls to the center of the cabbage. Fold in both sides over the filling and roll the cabbage up.

Cabbage leaf with lentil, rice filling on top

Place each seam side down in the casserole dish, then repeat with the remaining leaves.

If there is leftover filling, not to worry, just stuff it around the cabbage rolls

Uncooked cabbage rolls in casserole dish

Home stretch

Now, spread the remaining tomato sauce over top of the cabbage rolls, cover with foil, then let cook for 70 minutes.

Plate with cabbage rolls stuffed with lentils, and brown rice

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Vegan Cabbage Rolls with Lentils & Brown Rice

This is my grandma's traditional cabbage roll recipe, but of course veganized! They are easy to make, relatively cheap, & will leave you with some leftovers great for lunches.
Course
Prep Time
15 Minutes
Cook Time
90 Minutes
Servings
6 People
INGREDIENTSINSTRUCTIONS
  1. Cook the rice according to the package, but leave just undercooked.
  2. Cook the lentils according to the package, also a little undercooked.
  3. Add the diced tomatoes, sliced celery and mushrooms to a large mixing bowl.
  4. Next, heat olive oil in medium frying pan over low-medium heat. When hot, add chopped onions and minced garlic. Cook for 5-10 minutes until onions are transparent, stirring occasionally.
  5. Then, add the softened onions and garlic to the large mixing bowl
  6. For the cabbage, cut about 1/4" off the bottom of the cabbage. Then, place the whole head of cabbage into boiling water for about 3 minutes. Peel the softened leaves off the cabbage. Repeat until all the larger leaves easily come off.
  7. The rice and lentils should be finished, so go ahead and add them to the large mixing bowl as well.
  8. Preheat oven to 350° F.
  9. Add about 1 cup of tomato sauce to the bottom of the casserole dish. Set aside.
  10. Lay the cabbage leaf flat on a cutting board. Add about two large spoonfuls to the center of the cabbage. Next, fold in both sides over the filling, then roll the cabbage up. Place seam side down in the casserole dish. Repeat with the remaining leaves.
  11. If there is leftover filling stuff it around the cabbage rolls
  12. Then, spread the remaining tomato sauce over top of the cabbage rolls.
  13. Cover, and let cook for 70 minutes.
#lentils#rice#stuffedveggies#cabbage
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