Vegan Cabbage Rolls
Discover the joy of vegan cabbage rolls, a delicious and hearty plant-based take on a classic dish, perfect for any occasion.
Ingredients
Cabbage
- 1 large head cabbage Ensure the leaves are pliable but firm.
Filling
- 1 cup cooked lentils
- 1 cup cooked rice Can be substituted with quinoa.
- 1 cup mushrooms, diced
- 1 piece onion, diced Sauté until translucent.
- 2 cloves garlic, minced
- 1 teaspoon olive oil For sautéing.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon pepper Adjust to taste.
- 1 teaspoon paprika
Topping
- 2 cups tomato sauce
Instructions
Preparation
- Bring a large pot of water to a boil. Remove the core from the cabbage head.
- Gently submerge the cabbage in boiling water for about 5 to 7 minutes.
- Remove cabbage and peel away 10 to 12 leaves.
Making the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté diced onion until translucent, about 5 minutes.
- Add minced garlic and diced mushrooms; cook until soft, about 3-4 minutes.
- Combine the veggies with the cooked lentils, rice, salt, pepper, and paprika in a large bowl.
- Mix thoroughly until well incorporated.
Roll and Assemble
- Lay a cabbage leaf flat and place 2-3 tablespoons of filling at the base.
- Fold the sides over the filling and roll from the base, tucking in the sides.
- Secure with a toothpick if necessary.
- Repeat until all filling is used.
Cooking the Rolls
- Spread a little tomato sauce on the bottom of a baking dish.
- Place rolls seam-side down and pour remaining tomato sauce over them.
Bake to Perfection
- Cover with foil and bake at 350°F (175°C) for about 30 minutes.
- Remove foil and bake for an additional 15 minutes to achieve a crispy top.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; they also freeze well. Consider adding fresh herbs or spicy elements to the filling for variation.