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Vegan Stuffed Cabbage Rolls Recipe

Name: Vegan Stuffed Cabbage Rolls Recipe
Prep time: 30 min
Total time: 7860 min
Ingredients: For the cabbage rolls:; 1 large head of cabbage; 1 cup cooked brown rice; 1 cup cooked green or brown lentils; 1 onion, finely chopped; 2 cloves garlic, minced; 1 carrot, grated; 1 stalk celery, finely chopped; 1/4 cup tomato paste; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh dill; 1 teaspoon dried oregano; Salt and pepper, to taste; 1 tablespoon olive oil; 2 cups vegetable broth; For the tomato sauce:; 1 can (14.5 oz) diced tomatoes; 1/4 cup tomato paste; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried basil; Salt and pepper, to taste

Diet Eastern European Vegan

How to make Vegan Stuffed Cabbage Rolls ?

Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Serve: 6

Ingredients for Vegan Stuffed Cabbage Rolls Recipe

#	Ingredients
1.	For the cabbage rolls:
2.	1 large head of cabbage
3.	1 cup cooked brown rice
4.	1 cup cooked green or brown lentils
5.	1 onion, finely chopped
6.	2 cloves garlic, minced
7.	1 carrot, grated
8.	1 stalk celery, finely chopped
9.	1/4 cup tomato paste
10.	1/4 cup chopped fresh parsley
11.	2 tablespoons chopped fresh dill
12.	1 teaspoon dried oregano
13.	Salt and pepper, to taste
14.	1 tablespoon olive oil
15.	2 cups vegetable broth
16.	For the tomato sauce:
17.	1 can (14.5 oz) diced tomatoes
18.	1/4 cup tomato paste
19.	2 cloves garlic, minced
20.	1 tablespoon olive oil
21.	1 teaspoon dried basil
22.	Salt and pepper, to taste

Steps of Vegan Stuffed Cabbage Rolls Recipe

#	Steps
1.	Bring a large pot of water to a boil. Add the cabbage and cook for 10-12 minutes, or until the outer leaves are tender. Remove the cabbage from the water and let it cool.
2.	In a large bowl, combine the cooked rice, cooked lentils, onion, garlic, grated carrot, chopped celery, tomato paste, parsley, dill, oregano, salt, pepper, and olive oil. Mix well.
3.	Preheat the oven to 375°F (190°C).
4.	Carefully remove the outer leaves from the cabbage, cutting away any thick stem parts. Lay the cabbage leaves flat on a cutting board and cut out the tough center rib from each leaf.
5.	Spoon the rice and lentil mixture onto each cabbage leaf and roll up tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
6.	Place the stuffed cabbage rolls in a large baking dish. Pour the vegetable broth over the top of the cabbage rolls.
7.	Cover the baking dish with foil and bake for 1 hour.
8.	While the cabbage rolls are baking, prepare the tomato sauce. In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Add the diced tomatoes, tomato paste, basil, salt, and pepper, and bring to a simmer. Reduce the heat to low and let the sauce simmer for 10-15 minutes.
9.	Once the cabbage rolls are done baking, remove them from the oven and spoon the tomato sauce over the top. Serve hot.

Tips:

To save time, you can use pre-cooked lentils and rice.
You can also use a can of tomato sauce instead of tomato paste if you prefer a smoother sauce.
Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.