Vegan Cabbage Rolls Recipe is a special comfort food.
Course Main Dish
Cuisine Casserole
Prep Time 40 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4Servings
Calories 404kcal
Author Ginny McMeans
Ingredients
1headgreen cabbage
1cuplentils, cooked
2cupsvegetable broth
1cuprice, cooked
8ouncescremini mushrooms or portabella mushrooms, chopped
1cupwhite onion, diced
1teaspoonpaprika
1teaspoonground cumin
½teaspoongarlic powder
½teaspoonsea salt
dashground black pepper
Red Sauce
15ouncesroasted tomatoes
1tablespoontomato paste
¼cupwater
1tablespooncider vinegar
½teaspoongarlic powder
½teaspoonsea salt
dashground black pepper
Instructions
To Cook the Cabbage
Fill a large stock pot with water to cover the cabbage. Do not add the cabbage yet. Cover and bring to a boil.
Add the head of cabbage, turn down heat and simmer for about 10 minutes. The cabbage tries to float so bob it down and turn it a couple of times while cooking.
When done life out of the water with a large slotted spoon. Set aside and start to carefully peel off the cabbage leaves. Cutting the attached end from the core. The outer one or two leaves might tear. Pull off 5 big perfect leaves. There will be some cabbage left over. Set aside and let cool for using in another recipe such as cabbage soup. Recipe link is below in the notes.
The Stuffing
Cook lentils in vegetable broth. set aside.
Cook rice and set aside.
Add a couple of tablespoons water to a large skillet. Heat and add the chopped mushrooms. Cook for 10 minutes.
Add the diced onion and cook 10 more minutes.
Add paprika, cumin, garlic powder, salt and pepper. Mix and heat through.
Add the cooked lentils and rice. Mix well and heat through. Set aside.
Make the Sauce
To a large saucepan add all of the sauce ingredients. Bring to a boil and then turn down the heat to simmer and simmer for 15 minutes.
Stuff the Leaves
Spoon some sauce into the bottom of the casserole dish. I used about a 7" wide x 10" long casserole dish.
Lay a cabbage leave out and you will see how it naturally curves up. Place soe of the filling at the base of the leaf. Roll one round and then tuck in the sides and continue rolling. Place in the casserole dish. Continue until all the rolls are done.
Pour the remaining red sauce down the center of the rolls.
Bake at 350° for 30 minutes.
Notes
You may use the leftover cabbage in any way you like. You could shred it and stir it in the sauce for a thicker topping or go for a cabbage soup such as this one from Simple Vegan Blog.