Vegan Stuffed Cabbage Rolls
Ingredients
The filling
-
½
cup
dried chickpeas
-
½
cup
dried lentils
-
1
cup
chopped yellow or sweet onion
-
2
cloves
garlic
-
¾
cup
uncooked white rice
The cabbage and sauce
-
1
small
cabbage head
-
28
ounces
crushed tomatoes
-
16
ounces
plain sauerkraut
-
3½
cups
veggie broth
Seasonings
-
1-1½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
optional
parsley (as garnish)
Instructions
- Boil the cabbage head in a large pot of water until softened, about 10 minutes.
- Sauté the onions with salt, pepper, and oil or broth until softened, about 5 minutes.
- Add garlic and sauté for an additional 2-3 minutes.
- Mix in lentils and chickpeas, cooking for a few minutes to brown.
- Add 1 cup of broth and cook until absorbed, about 5-7 minutes, then allow to cool.
- Pulse the mixture in a food processor until crumbled, then return to the pan.
- Add rice and 1½ cups of broth, cooking until absorbed, about 5-7 minutes.
- Cool the cabbage by pouring out hot water and covering it with cold water.
- Remove the tough bottom part of the cabbage and separate the leaves.
- Place half of the crushed tomatoes in the bottom of the pot.
- Fill each cabbage leaf with 1-2 spoonfuls of the mixture, fold sides in, and roll up.
- Layer the rolled cabbage in the pot, adding the remaining tomatoes, sauerkraut, and last cup of broth on top.
- Cover and cook over medium-low heat for 40-45 minutes until cooked through, checking liquid levels to prevent burning.
- Serve the cabbage rolls hot.
Nutrition Facts (estimated)
Servings
6
Calories
317
Total fat
2g
Total carbohydrates
64g
Total protein
14g
Sodium
963mg
Cholesterol
1mg
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