Middle Eastern Meatless Cabbage Rolls
Delight your taste buds with these hearty and flavorful Middle Eastern Meatless Cabbage Rolls, a perfect plant-based twist on a traditional favorite. Packed with a fragrant filling of tender lentils, fluffy rice, and aromatic spices like cumin, cinnamon, and allspice, these cabbage rolls are wrapped in softened leaves and simmered in a tangy tomato sauce infused with fresh lemon juice. Whether you're seeking a wholesome vegan dinner or a crowd-pleasing centerpiece, these rolls offer a wonderful balance of earthy, zesty, and herbaceous flavors. Ready in just 90 minutes, they are both satisfying and nourishing, making them ideal for weeknight meals or festive gatherings. Don't forget to serve with a generous drizzle of sauce and a sprinkle of fresh herbs for an extra burst of flavor!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 3 tablespoons Olive oil
- 1 medium, finely diced Yellow onion
- 3 cloves, minced Garlic
- 1 cup Cooked lentils
- 1.5 cups Cooked rice (white or brown)
- 0.5 cup, chopped Fresh parsley
- 0.25 cup, chopped Fresh mint
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 can (28 ounces) Crushed tomatoes
- 1 cup Vegetable broth
- 2 tablespoons Lemon juice
- 1 teaspoon Sugar
Instructions
Carefully remove 10-12 large, intact leaves from the cabbage. Bring a large pot of salted water to a boil and blanch the leaves for 2-3 minutes, until softened but still pliable. Drain and set aside to cool.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
In a large mixing bowl, combine the cooked lentils, cooked rice, sautéed onion and garlic, parsley, mint, cumin, allspice, cinnamon, salt, and black pepper. Mix well to form the filling.
Lay a blanched cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the filling near the stem end of the leaf. Fold in the sides and roll tightly, tucking in the edges as you roll. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Arrange the cabbage rolls seam-side down in a single layer on the bottom of the pot. If necessary, stack them in a second layer.
In a mixing bowl, combine the crushed tomatoes, vegetable broth, lemon juice, sugar, and a pinch of salt and pepper. Pour the sauce over the cabbage rolls ensuring they are mostly submerged.
Bring the pot to a gentle simmer over medium heat. Lower the heat to low, cover, and cook for 45-50 minutes, or until the cabbage is tender and the flavors have melded.
Carefully remove the cabbage rolls from the pot and serve warm with a drizzle of the tomato sauce. Optionally, garnish with extra parsley or a wedge of lemon.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 51.6 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4061 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
