Description
Vegan stuffed cabbage rolls are a hearty and flavorful dish made with tender cabbage leaves filled with a savory plant-based mixture. Perfect for a comforting meal.
Ingredients
Scale
- 1 large head of cabbage
- 1 cup cooked brown rice
- 1 cup cooked lentils
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil the whole cabbage head for 5-7 minutes until leaves soften. Remove and separate leaves carefully.
- In a pan, heat olive oil and sauté onion, garlic, and carrot until soft.
- Add lentils, rice, smoked paprika, thyme, black pepper, and salt. Mix well.
- Place a spoonful of the filling onto each cabbage leaf and roll tightly.
- In a baking dish, mix diced tomatoes, tomato paste, and vegetable broth. Place rolls seam-side down.
- Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes.
- Serve warm.
Notes
- Use firm cabbage for easier rolling.
- Adjust spices to taste.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg