Vegan Stuffed Cabbage Rolls
Discover ultimate comfort food with this wholesome Vegan Stuffed Cabbage Rolls recipe! Perfectly tender green cabbage leaves are filled with a nutrient-rich blend of seasoned lentils, fluffy rice, and vibrant grated carrot, all enhanced with aromatic spices like cumin and paprika. These rolls are then baked in a savory tomato sauce made with a hint of sweetness to balance the flavors. Packed with plant-based protein and bursting with bold, hearty taste, this dish is ideal for a cozy dinner or meal prepping. With its approachable cooking steps and delightful presentation, these cabbage rolls are sure to impress vegans and non-vegans alike. Garnish with fresh parsley for an elegant and flavorful finish!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1.5 cups Cooked white or brown rice
- 1 cup Cooked green or brown lentils
- 1 medium Carrot, finely grated
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 1 14-ounce can Diced tomatoes (canned)
- 1 cup Vegetable broth
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Sugar (optional, for balancing flavors)
Instructions
Bring a large pot of water to a boil. Carefully remove the core of the cabbage and gently peel off 10-12 large leaves. Blanch the leaves in the boiling water for 2-3 minutes until softened. Remove and set aside to cool.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute.
Add the grated carrot, cumin, paprika, salt, and pepper to the skillet. Stir well and cook for 2 more minutes.
In a large mixing bowl, combine the cooked rice, cooked lentils, sautéed vegetable mixture, and chopped parsley. Mix well to combine.
Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling near the base of the leaf. Fold in the sides and tightly roll the leaf into a log. Repeat with the remaining leaves and filling.
Preheat your oven to 375°F (190°C).
In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the tomato paste and cook for 1-2 minutes. Stir in the diced tomatoes, vegetable broth, and sugar (if using). Bring to a simmer and let cook for 5-7 minutes.
Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Place the stuffed cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls, ensuring they are fully covered.
Cover the dish tightly with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the rolls are tender and the sauce is bubbling.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 46.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4096 mg | 87% | |
*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.
