Ingredients
- 1 large head of green cabbage
- 1 cup cooked rice (brown or white)
- 1 cup cooked lentils (or chickpeas, mashed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 zucchini, grated
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili flakes (optional)
- Salt & black pepper, to taste
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Bring a large pot of water to boil. Carefully peel 10–12 cabbage leaves from the head. Blanch the leaves for 2–3 minutes until soft, then drain and set aside.
- In a skillet, heat olive oil. Sauté onion, garlic, carrot, and zucchini until soft. Add lentils (or chickpeas), rice, paprika, cumin, chili flakes, salt, and pepper. Mix well and let cool slightly.
- Place about 2–3 tablespoons of filling in the center of each cabbage leaf. Fold in the sides and roll tightly.
- In a baking dish, spread ½ cup tomato sauce on the bottom. Place cabbage rolls seam side down. Pour the remaining tomato sauce mixed with soy sauce and lemon juice over the rolls.
- Cover with foil and bake at 375°F (190°C) for 35–40 minutes, until the cabbage is tender and the flavors meld.
- Garnish with fresh parsley and serve warm.
Would you like me to also make a quick stovetop version of these vegan cabbage rolls (ready in under 30 minutes) for busy days?