Vegan Cabbage Rolls with Lentils (Printable)
Plump cabbage bundles filled with hearty lentils and rice, simmered in zesty tomato sauce
# What You'll 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
# How-To Steps:
01 - Preheat oven to 375°F (190°C).
02 - Bring a large pot of salted water to a boil. Carefully remove 12–14 whole leaves from the cabbage and blanch them for 3–4 minutes until pliable. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic, carrot, and celery; cook for another 3 minutes.
04 - Stir in cooked lentils, rice, tomato paste, smoked paprika, thyme, oregano, pepper, and salt. Cook for 2–3 minutes, then remove from heat. Stir in parsley.
05 - In a bowl, combine crushed tomatoes, olive oil, basil, sugar, salt, and pepper. Mix well.
06 - Trim the thick vein at the base of each cabbage leaf. Place 2–3 tablespoons of filling at the base of each leaf, fold in the sides, and roll up tightly.
07 - Spread a thin layer of tomato sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish.
08 - Pour the remaining tomato sauce over the rolls. Cover the dish with foil.
09 - Bake for 40 minutes.
10 - Remove foil and bake an additional 10–15 minutes until bubbling and slightly browned. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The filling stays incredibly moist thanks to the lentil and rice combination, so you wont miss the meat one bit
- Make them ahead and they actually taste better the next day as flavors meld together
- These freeze beautifully, so you can stash half for emergencies and still feel accomplished
02 -
- Work with cabbage leaves while they are still warm from blanching because they become stubborn and prone to tearing as they cool
- Do not overstuff the rolls or they will burst during baking and you will lose filling to the sauce
- The sauce should almost completely cover the rolls, so add a splash of water if it looks too thick
03 -
- Use a paring knife to carefully shave down the thick center vein of each leaf for easier rolling
- If your cabbage head seems small, grab a second one rather than stretching the leaves too thin