Description
These Baked Vegan Cabbage Rolls are a wholesome and comforting plant-based dish featuring tender cabbage leaves stuffed with a savory mixture of brown rice, lentils, and vegetables, all baked in a rich tomato sauce. Perfect for a nutritious family meal or gathering.
Ingredients
Scale
For the Cabbage Rolls Filling
- 1 large head green cabbage
- 1 cup cooked brown rice
- 1 cup cooked green or brown lentils
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tomato Sauce
- 2 cups canned crushed tomatoes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cabbage rolls.
- Prepare Cabbage Leaves: Bring a large pot of salted water to a boil. Carefully peel off 8-10 whole leaves from the cabbage head, blanch them in boiling water for 2-3 minutes until pliable, then drain and set aside to cool.
- Cook Filling Base: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the finely chopped onion and minced garlic for 3-4 minutes until softened. Add the grated carrot, tomato paste, dried thyme, smoked paprika, salt, and black pepper, cooking for another 2 minutes to develop flavor.
- Combine Filling: In a large bowl, mix the sautéed vegetable base with cooked brown rice, cooked lentils, and chopped fresh parsley. Taste and adjust seasoning as needed to ensure a balanced flavor.
- Prepare Tomato Sauce: In a saucepan, heat 1 tablespoon olive oil and sauté the chopped onion and minced garlic until translucent. Add the crushed tomatoes, dried oregano, sugar, salt, and pepper, and let simmer gently for 10 minutes to thicken and develop taste.
- Assemble Baking Dish: Spread half a cup of the prepared tomato sauce evenly on the bottom of a baking dish to prevent sticking and add flavor.
- Fill and Roll Cabbage: Lay a blanched cabbage leaf flat and trim the thick stem if needed. Spoon about 2-3 tablespoons of the filling onto the base of the leaf, fold in the sides, and roll tightly. Place each roll seam-side down in the baking dish. Repeat with all leaves and filling until used up.
- Add Sauce and Cover: Pour the remaining tomato sauce evenly over the assembled cabbage rolls. Cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake Covered: Place the covered baking dish in the preheated oven and bake for 45 minutes, allowing the flavors to meld and the rolls to cook through.
- Final Bake: Remove the foil and continue baking the rolls for another 10-15 minutes until the sauce is bubbly and the edges of the rolls start to turn golden and slightly crisp.
- Rest and Serve: Let the baked cabbage rolls cool slightly before serving. Optionally, sprinkle extra fresh parsley on top for a fresh garnish and extra color.
Notes
- Blanching the cabbage leaves softens them, making them easier to roll without tearing.
- Use cooked lentils and rice ahead of time to streamline preparation.
- The sugar in the tomato sauce balances the acidity and enhances flavor.
- You can customize the filling with other vegetables or spices based on preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
