Vegan Cabbage Rolls - The Buddhist Chef

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Vegan Cabbage Rolls

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Description

These stuffed vegan cabbage rolls are made with tender leaves of cabbage wrapped around a hearty mixture of lentils, rice and vegetables, baked up until piping hot! This is definitely one of my favorite recipes.

Ingredients

2 tablespoons oil (30 mL)
1 onion, chopped
2 carrots, peeled and chopped
2 cups sliced ​​mushrooms
2 celery stalks, minced
1 tablespoon minced garlic (15 mL)
3 tablespoons soy sauce (45 mL)
1 tablespoon dried oregano (15 mL)
1 tablespoon dried basil (15 mL)
2 tablespoons maple syrup (30 mL)
2 tablespoons tomato paste (30 mL)
2 1/2 cups vegetable broth, divided (625 mL, divided)
1 can (19 oz./540 mL) brown lentils
1/2 cup basmati rice, uncooked (100 g)
6 Savoy cabbage leaves
1 to 2 cups vegetable broth (250 mL)
1 to 2 cups tomato sauce (250 mL)

Directions

1
Preheat oven to 350°F (180°C).
2
Heat oil and sauté onion for 2 minutes. Add carrots, mushrooms and celery, and cook for 10 minutes.
3
Add garlic, soy sauce, oregano, basil, maple syrup, and tomato paste. Mix well.
4
Stir in 1/2 cup (125 mL) vegetable broth and lentils. Cover and simmer for 10 minutes.
5
Add rice and 1 cup (250 mL) vegetable broth. Cover and let simmer for another 10 minutes. Set aside.
6
Immerse cabbage leaves in boiling water for 1 minute. Let cool.
7
Spoon lentil mixture into softened cabbage leaves and roll tightly. Place stuffed cabbage rolls side by side in a baking dish.
8
Heat remaining 1 cup (250 mL) vegetable broth and pour over rolls, making sure to cover them up to the half point.
9
Pour tomato sauce over all rolls, cover with foil and bake for 45 minutes, or until cabbage is tender.
10
Remove foil and broil for 2 minutes.