These flavorful, filling, and filling vegan cabbage rolls in tomato sauce are hearty. You can eat them alone, with mashed potatoes or toast as a side dish.
Ingredients:
- 1 large head of cabbage
- 1 cup cooked brown rice
- 1 can of lentils, drained and rinsed
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1 can of crushed tomatoes
- 1 cup vegetable broth
Instructions:
- Preheat oven to 375°F (190°C).
- Remove the core from the cabbage and place it in a pot of boiling water. Boil for about 8-10 minutes or until the outer leaves become soft and pliable. Remove from the water and let cool.
- In a large bowl, mix together the cooked brown rice, lentils, onion, garlic, olive oil, tomato paste, oregano, basil, salt, and pepper.
- Gently peel off 12 large leaves from the cabbage and lay them on a flat surface.
- Spoon the filling onto the center of each cabbage leaf, folding in the sides and rolling up tightly.
- Place the cabbage rolls seam side down in a baking dish.
- In a separate bowl, mix together the crushed tomatoes and vegetable broth. Pour the mixture over the cabbage rolls.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the cabbage is tender and the sauce has thickened.
Nutrition Facts (per serving – 2 cabbage rolls):
- Calories: 240
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 43g
- Fiber: 13g
- Sugar: 12g
- Protein: 13g
- Sodium: 840mg
