Vegan Chopped Cabbage Roll Skillet
Ingredients
The roasted cabbage
-
4
tablespoons
olive oil
-
1
small head
cabbage
-
1
teaspoon
garlic powder
-
2
teaspoons
paprika
-
to taste
sea salt
-
to taste
ground black pepper
The sauce and filling
-
1
medium
yellow onion
-
3
cloves
garlic
-
½
teaspoon
dried thyme
-
¾
cup
French lentils
-
½
cup
white long grain rice
-
⅓
cup
walnuts
-
5.5
oz
tomato paste
-
14.5
oz
diced tomatoes
-
5
cups
vegetable stock
-
2
teaspoons
cane sugar
-
1
tablespoon
Tamari soy sauce
-
1
teaspoon
apple cider vinegar
-
to serve
vegan sour cream
-
to serve
chopped dill or parsley
Instructions
- Preheat the oven to 425°F.
- Prepare the chopped cabbage on a baking sheet and drizzle with olive oil, garlic powder, paprika, salt, and pepper. Toss to coat and roast until tender and browned.
- In a pot, heat the remaining olive oil and sauté the diced onion until soft. Add minced garlic, thyme, and paprika, stirring until fragrant.
- Stir in the lentils, rice, and walnuts, then add the tomato paste and cook for a minute.
- Add the diced tomatoes and vegetable stock. Season with salt and pepper, cover, and bring to a boil, then simmer until the lentils and rice are cooked.
- Once cooked, stir in the sugar, Tamari, and vinegar, then mix in the roasted cabbage.
- Serve with vegan sour cream and chopped herbs.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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