Vegetarian Stuffed Cabbage Rolls

Vegetarian Stuffed Cabbage Rolls

Cabbage rolls are a hearty and flavorful dish enjoyed in many cultures around the world. This vegetarian version packs in deliciousness with a savory rice and lentil stuffing, all wrapped in tender cabbage leaves. Perfect for a comforting meal, these cabbage rolls are sure to become a new favorite.

Ingredients:

• 1 large green cabbage
• 1 cup cooked long-grain brown rice
• 1 cup cooked green lentils
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup vegetable broth
• 2 tablespoons olive oil
• Salt, to taste

Cooking Guide:

1. Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage, leaving as much of the cabbage intact as possible. Add the whole cabbage to the boiling water and cook for 10-15 minutes, or until the leaves soften enough to peel. Remove the cabbage and let it cool slightly. Peel off the softened leaves one by one, removing the thick vein from the center of each leaf.

2. Make the Filling: In a large skillet, heat olive oil over medium heat. Add the onion and mushrooms and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute. Combine the cooked rice, lentils, herbs, spices, and diced tomatoes with their juices in a large bowl. Add the cooked vegetables from the skillet and mix well. Season with salt and pepper to taste.

3. Assemble and Cook: Place a spoonful of the filling near the bottom of a cabbage leaf. Fold the sides of the leaf inwards and roll up tightly. Repeat with the remaining filling and cabbage leaves. Arrange the cabbage rolls seam-side down in a large pot or Dutch oven. Pour in the vegetable broth and top with any remaining tomato sauce. Bring to a simmer, cover the pot, and cook for 45 minutes to 1 hour, or until the cabbage leaves are tender and the filling is cooked through.

4. Serve: Enjoy the cabbage rolls hot, spooned with the flavorful tomato sauce from the pot. You can serve them alongside a dollop of vegan yogurt or sour cream for a touch of richness.

Tips:

• If your cabbage leaves are too thick, you can use a rolling pin to gently thin them out before rolling.
• For a richer flavor, add a tablespoon of nutritional yeast or grated vegan Parmesan cheese to the filling.
• Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Feel free to experiment with different vegetables in the filling, such as chopped carrots, bell peppers, or zucchini.