Description
A comforting dish of tender cabbage leaves wrapped around a savory filling of lentils and mushrooms, baked in a rich tomato sauce.
Ingredients
Scale
- 1 medium-size white cabbage
- â…” cup rice
- ½ cup red lentils
- 10.58 ounces regular closed cup or chestnut mushrooms, finely chopped
- 0.35 ounces porcini mushrooms
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon ground flaxseed
- Fine sea salt and pepper to taste
- 4 tablespoons tomato puree
- 1½ vegan stock cube/bouillon
- 1½ cups hot water
Instructions
- Prepare the cabbage by cutting out the tough middle bit (about 3 cm deep). Place in a large pot with 5-6 cm of water, cover, and bring to boil. Simmer for about 10 minutes until outer leaves start separating.
- Gather loose cabbage leaves and set aside. Continue simmering until you have about 16-18 leaves.
- Rinse the rice, combine with 1¼ cup of salted water, cover, and bring to boil. Lower heat and simmer for about 10 minutes until water is absorbed.
- Rinse the lentils and combine with â…” cup salted water, cover, bring to boil, and simmer for about 10 minutes until water is absorbed.
- Combine lentils with cooked rice.
- Soak porcini mushrooms in water, rinse, chop finely, and set aside.
- Fry onion in olive oil until softened, then add chopped mushrooms and cook for 6 minutes. Stir frequently.
- Add porcini mixture, season, and cook until water is absorbed.
- Combine mushroom mixture with lentils, rice, and ground flaxseed. Form oval shapes and set aside.
- Preheat oven to 350°F (180°C).
- Prepare cabbage leaves by slicing off thick bits on the sides.
- Place filling in each leaf and roll tightly, placing them snugly in a casserole dish.
- Make sauce by dissolving stock cube in hot water, adding tomato puree, and stirring. Pour over cabbage rolls.
- Cover with leaves or foil and bake for 1.5 hours.
Notes
For an extra kick, sprinkle fresh herbs on top before serving. Leftover cabbage rolls can be stored in an airtight container in the fridge up to five days.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg