If you haven’t tried Cabbage Rolls before, stop what you’re doing and make them now!!
Traditional cabbage rolls consist of beef and rice but this vegan, gluten-free version consists of tender cabbage leaves wrapped around a hearty mixture of lentils, rice, onion, tomato, fresh parsley and dill. And let me tell ya, they are deeeeelicious!! They remind me of a mix between lasagna and enchiladas… so scrumptious!
Turning cabbage into soft, flexible wraps may sound intimidating, but it’s actually so easy! I find that it’s easiest to boil the leaves one by one, rather than boiling the whole head of cabbage at once . It takes a little time, but it is so worth it!!
I can’t wait for you guys to try it out! Just don’t forget to tag @bunnysbite to let me know what you think!
Enjoy everyone!
Cabbage Rolls (V/GF)
Ingredients
- 8 cabbage leaves
- 1/4 cup basmati rice
- 1/4 cup red lentils
- 1 cup water
- Half of a medium white onion diced
- Half of a large tomato diced
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/8 tsp cayenne pepper
- 10 ounce can of tomato paste
Instructions
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In a medium saucepan, bring 1 cup of water to a boil. Stir in rice and lentils. Reduce heat, cover and simmer for 20-30 minutes, or until rice and lentils are tender.
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In a deep, wide saucepan, bring some lightly salted water to a boil. One at a time, add cabbage leaves and cook for 3 minutes or until softened. With a pair of tings, remove the cabbage from the water and transfer to a pile of paper towels to soak up any excess moisture. Repeat for the remaining cabbage leaves.
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In a medium mixing bowl, combine the rice and lentil mixture, onion, tomato, parsley, dill, all of the seasonings and 2 tbsp of the tomato paste. Mix thoroughly.
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Divide the filling evenly between the cabbage leaves and roll up each leaf to completely enclose the stuffing.
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Place the cabbage rolls in a large skillet over medium heat and pour the remaining tomato sauce over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes, stirring and basting with the tomato sauce often.
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Serve warm and enjoy!
If you like this recipe, than you’ll love my Veggie Spring Rolls, Arugula Ricotta Lasagna and Lentil Sloppy Joes!
