Vegetarian Cabbage Rolls Recipe

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage (about 2-3 lbs)
• 1 cup cooked green or brown lentils (about ½ cup dry, cooked according to package instructions)
• 1 cup cooked white or brown rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (optional, for depth of flavor)
• Salt and black pepper, to taste
• 1 tablespoon soy sauce or tamari (optional, for umami)

For the Tomato Sauce:

• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar (to balance acidity)
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 cup vegetable broth or water

Instructions

1. Prepare the Cabbage Leaves:
   • Bring a large pot of water to a boil. Carefully remove the core from the cabbage with a sharp knife.
   • Place the whole cabbage in the boiling water and blanch for 5-7 minutes, turning occasionally, until the outer leaves soften. Peel off the softened leaves one by one (using tongs) and set them aside on a plate. Repeat until you have 10-12 large leaves. Let them cool slightly, then trim the thick central vein from each leaf to make rolling easier.
2. Make the Filling:
   • Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
   • Add the garlic and grated carrot, cooking for another 2-3 minutes until softened.
   • Stir in the cooked lentils, cooked rice, oregano, smoked paprika, soy sauce (if using), salt, and pepper. Mix well and cook for 2 more minutes to combine flavors. Remove from heat and let cool slightly.
3. Prepare the Tomato Sauce:
   • In a medium bowl, combine crushed tomatoes, tomato paste, sugar, basil, thyme, salt, pepper, and vegetable broth. Stir until smooth. Pour about 1/3 of the sauce into the bottom of a 9x13-inch baking dish.
4. Assemble the Cabbage Rolls:
   • Place a cabbage leaf on a clean surface, smooth side down. Spoon about 2-3 tablespoons of the lentil-rice filling near the base of the leaf.
   • Fold the bottom of the leaf over the filling, tuck in the sides, and roll tightly to enclose the filling (like a burrito). Repeat with remaining leaves and filling.
   • Place the rolls seam-side down in the baking dish on top of the sauce. Once all rolls are assembled, pour the remaining tomato sauce evenly over the top.
5. Bake:
   • Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 45-50 minutes, until the cabbage is tender and the flavors meld together.
   • Remove the foil for the last 10 minutes of baking if you’d like a slightly caramelized top.
6. Serve:
   • Let the cabbage rolls cool for 5-10 minutes before serving. Garnish with fresh parsley or a dollop of vegan sour cream, if desired. Pair with crusty bread or a simple green salad.

Servings: 4-6
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Tips:

• Make Ahead: Assemble the rolls and refrigerate them (unbaked) for up to 24 hours. Add the sauce and bake when ready.
• Freezing: These freeze well! Assemble, place in a freezer-safe dish with sauce, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
• Variations: Add chopped mushrooms or walnuts to the filling for extra texture and flavour.

Enjoy your Vegetarian Cabbage Rolls—a wholesome, satisfying dish perfect for any season!