Cabbage Rolls
These cabbage rolls are my go-to comfort food when I want something warm and filling, with a delicious mix of rice and lentils snuggled up in cabbage leaves. They're like a hug from the inside out.
I first stumbled upon this recipe during a cozy rainy weekend when I needed some culinary therapy.
I found that freezing the cabbage head for a couple of days makes peeling the leaves a breeze.
It’s become a cherished ritual, reminding me of my grandma’s kitchen where the aroma of simmering tomato sauce always promised something special.
These rolls have a soulful vibe that makes me feel connected to my roots.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you’re out of rice, quinoa works beautifully and adds a nutty flavor. Feel free to toss in some chopped bell peppers or zucchini for added veggies. And if you're like me and enjoy a bit of heat, a pinch of cayenne never hurts!
Tips & Notes
- •I boil the whole cabbage head until the leaves are just tender enough to peel without tearing.
- •I always cook the rice a little al dente since it'll soften more in the oven.
- •I use my trusted big ceramic baking dish for even cooking and easy cleanup.
Recipe Variations
- •When I'm feeling adventurous, I add a spoonful of smoked paprika to the filling for a smoky kick.
- •Sometimes I sprinkle nutritional yeast on top before baking for a cheesy twist.
Storage & Freezing
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make these cabbage rolls ahead of time?
Yes, you can prepare the rolls and store them in the refrigerator for up to 2 days before baking.
Can I freeze cabbage rolls?
Absolutely! Freeze the unbaked rolls in an airtight container for up to 3 months. Thaw in the refrigerator before baking.
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These cabbage rolls are my go-to comfort food when I want something warm and filling, with a delicious mix of rice and lentils snuggled up in cabbage leaves. They're like a hug from the inside out.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 2-3 minutes to soften the leaves. Remove the cabbage and let it cool.
- 3
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated carrot, cooking for an additional 2 minutes.
- 4
In a large mixing bowl, combine the cooked rice, lentils, sautéed vegetables, 1 cup of tomato sauce, oregano, basil, salt, black pepper, lemon juice, and nutritional yeast (if using). Mix until well combined.
- 5
Carefully peel off 12-15 leaves from the cabbage head. Take one leaf at a time and place about 2-3 tablespoons of the filling at the base of the leaf. Fold the sides over the filling, then roll it up tightly from the base. Repeat with all the leaves and filling.
- 6
Spread 1 cup of tomato sauce on the bottom of a baking dish. Place the cabbage rolls seam side down in the dish. Pour the remaining tomato sauce and vegetable broth over the rolls.
- 7
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the sauce is bubbly.
- 8
Allow the cabbage rolls to cool slightly before serving. Enjoy your delicious vegan cabbage rolls!
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