Hearty plant-based dinner rolls (Print Version)
# Ingredients:
→ For the Cabbage
01 -
1 head green cabbage (savoy cabbage works best)
→ For the Filling
02 -
2 cups cooked brown rice
03 -
2 cups cooked brown lentils
04 -
1 large white onion, diced
05 -
1 shallot, diced
06 -
1 cup diced baby portobello mushrooms
07 -
3 cloves garlic, minced
08 -
2 teaspoons paprika
09 -
2 teaspoons fresh thyme, chopped
10 -
¼ cup fresh dill, chopped
11 -
½ teaspoon salt
→ For the Sauce
12 -
2 ½ cups marinara sauce
13 -
1 can (14.5 oz) fire-roasted tomatoes
14 -
½ cup water
# Instructions:
01 -
Bring a large pot of water to a rolling boil. Carefully drop the whole cabbage into the pot and let it boil for about 5 minutes. Transfer to a colander to drain and cool slightly. Carefully peel off the outer leaves until you reach leaves that aren't flexible. Return cabbage to boiling water to soften more leaves if needed. Continue until you have 8 good cabbage leaves. Pat leaves dry with paper towels and set aside.
02 -
Sauté the diced onions, shallot, garlic and mushrooms in a pan until the onions become translucent and fragrant. Stir in the paprika and remove from heat. In a medium bowl, combine cooked lentils, cooked rice, the sautéed mixture, chopped dill, thyme, salt, and a dash of pepper. Gently mix everything until well combined.
03 -
Pour 1 cup of marinara sauce and ¼ cup water into the bottom of a 3-quart (or larger) slow cooker or Dutch oven. Stir to combine, creating a thin sauce layer at the bottom.
04 -
Place a cabbage leaf on your work surface with the outer side down. Scoop about ½ cup of the lentil-mushroom filling into the center. Fold the stem end up about ⅓ of the way, then fold in the sides like you would a burrito or tortilla. Continue rolling semi-tightly until you have a neat package. Place the roll seam-side down on top of the marinara sauce.
05 -
Repeat the rolling process with the remaining cabbage leaves, arranging them in one or two layers in your cooking vessel. Pour the remaining marinara sauce and the can of fire-roasted tomatoes over the cabbage rolls. For slow cooker, cover and cook on high for 4-5 hours or on low for 8-10 hours. For Dutch oven, cover and bake at 350°F for about 1 hour until thoroughly heated and the cabbage is tender.
06 -
To serve, spoon some marinara sauce onto each plate. Carefully transfer a cabbage roll on top and ladle additional sauce from the pot over each roll. Garnish with fresh dill sprigs if desired.
# Notes:
01 -
These vegan cabbage rolls taste just like grandma used to make, but completely plant-based!
02 -
You can prepare these rolls the day before and refrigerate until ready to cook.
03 -
For meal prep, make the filling in advance and stuff the cabbage leaves right before cooking.
04 -
Properly stored in airtight containers, cooked cabbage rolls will last 3-4 days in the refrigerator.
05 -
You can freeze these cabbage rolls for up to 1 month - just label with date and contents.