Name: Lentil and Rice Stuffed Cabbage Rolls: A Hearty Vegan Guide
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Eastern European
Ingredients: Medium green cabbage head (about 2lbs); 1 cup cooked brown or green lentils (uncooked yields ~3/4 cup); 1 cup cooked basmati or long-grain rice; 1.5 cups crushed tomatoes (San Marzano preferred); 3 tablespoons olive oil (divided); 1 small onion (finely chopped); 2 cloves garlic (minced); 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 1 tablespoon rice wine vinegar (optional); 5 sprigs fresh parsley (chopped); 4-6 teaspoonfuls vegan vegetable broth (for layering)

Description

A vegan twist on Eastern European golubtsi, features blanched cabbage leaves filled with protein-rich lentils, fragrant basmati rice, and warming spices. Slow-baked in tangy tomato sauce for tender, flavorful rolls.

Ingredients

Scale

Medium green cabbage head (about 2lbs)
1 cup cooked brown or green lentils (uncooked yields ~3/4 cup)
1 cup cooked basmati or long-grain rice
1.5 cups crushed tomatoes (San Marzano preferred)
3 tablespoons olive oil (divided)
1 small onion (finely chopped)
2 cloves garlic (minced)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon rice wine vinegar (optional)
5 sprigs fresh parsley (chopped)
4–6 teaspoonfuls vegan vegetable broth (for layering)

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Instructions

Preheat oven to 350°F (180°C)
Submerge cabbage head in boiling water for 5 minutes to soften leaves
Carefully slice each leaf away from core
Blanch leaves in boiling water for 2-3 minutes (tentatively pinching edges)
Peel onion and sauté in 1 tbsp olive oil until translucent
Add garlic and spices, cook 30 seconds until fragrant
Stir in lentils and rice, season with salt and pepper
Mix in chopped parsley
Drizzle remaining 2 tbsp olive oil over leaves
In baking dish, layer rolled cabbage leaves with 1 tbsp broth each
Fill each leaf with ~3 tbsp lentil-rice mixture
Place seam-side down in dish, lightly coat with sauce
Simmer tomato sauce in pan, add vinegar and 1 tsp sugar
Pour evenly over rolls, cover dish with foil
Bake 35 minutes, then uncover 15 minutes to thicken sauce

Notes

Savoy cabbage yields softer texture
Use 1 cup cooked quinoa as rice substitute
Pour broth into each leaf prevents dryness
Reserve 1/2 tomato sauce for baking
Best served with side of dolled-up green salad

Prep Time: 30
Cook Time: 45
Category: Healthy Quick Meals | Easy Clean Eating Recipes
Method: Baking
Cuisine: Eastern European

Nutrition

Serving Size: 2-3 rolls per serving
Calories: 350
Sugar: 4g
Sodium: 320mg
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 58g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg