Name: Stuffed Cabbage Rolls
Yield: 8–10 servings
Cuisine: Vegan
Ingredients: 1 large head green cabbage (or 2 medium heads); 2 cups cooked brown or green lentils; 3 cups cooked rice; 1 large onion, finely diced; 2 carrots, grated; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons soy sauce; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon oregano; ½ teaspoon black pepper; Salt to taste; 2 tablespoons olive oil; 2 cans (28 ounces each) crushed tomatoes; 1 cup vegetable broth; 2 tablespoons brown sugar; 2 tablespoons lemon juice or apple cider vinegar; 1 teaspoon garlic powder; Salt and pepper to taste

INGREDIENTS

8–10 servings

Cabbage rolls

1 large head green cabbage (or 2 medium heads)
2 cups cooked brown or green lentils
3 cups cooked rice
1 large onion, finely diced
2 carrots, grated
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon oregano
½ teaspoon black pepper
Salt to taste
2 tablespoons olive oil

Tomato sauce

2 cans (28 ounces each) crushed tomatoes
1 cup vegetable broth
2 tablespoons brown sugar
2 tablespoons lemon juice or apple cider vinegar
1 teaspoon garlic powder
Salt and pepper to taste

METHOD

Make it

1
Prepare the cabbage. Bring a large pot of water to a boil. Remove the cabbage core, then lower the head into the water. As the outer leaves soften, carefully peel them off with tongs. Continue until you have approximately 16–20 large leaves. Trim the thick center rib of each leaf so it folds more easily.
2
Make the filling. Heat oil in a skillet. Cook onion and carrots for 5–7 minutes. Add garlic and cook another minute. Stir in lentils, cooked rice, tomato paste, soy sauce and seasonings. Lightly mash some of the lentils so the filling holds together.
3
Roll the cabbage. Place approximately ⅓–½ cup filling near the base of each cabbage leaf. Fold the sides inward and roll tightly, like a burrito.
4
Assemble and bake. Preheat oven to 350°F. Mix the sauce ingredients. Spread some in the bottom of two 9-by-13-inch baking dishes. Arrange cabbage rolls seam-side down and cover with remaining sauce. Cover tightly with foil and bake 60–75 minutes, until the cabbage is tender and the filling is hot.

Cooking notes

Unstuffed alternative: chop cabbage, layer with filling and sauce, and bake covered until tender; no separate time is given.

Serving suggestions

Rustic bread and garden salad.