Vegan Bunny Elle

This nourishing and comforting one pan meal will have your loved ones requesting it over and over again! These cabbage rolls are stuffed with a high protein lentil veggie filling and baked in a vibrant tomato sauce.

It always amazes me how much similarity humans across geographic, cultural and political barriers share in common, especially in food! Cabbage rolls for example, throughout history, it’s been loved and made in different styles by people from Central, Eastern, and Southern Europe, Western and Northen Asia, as well as North Africa. Forget about our silly differences, we seem to all agree on what’s important! Or what’s yummy 😉

Unlike the Chinese Napa Cabbage Rolls that I grew up with, these baked cabbage rolls are likely originated in the Middle East and then spread to Eastern Europe, although the exact origin of this dish remains uncertain. It’s made of green cabbage leaves, stuffed with a hearty filling – I used lentils and vegetables, and baked while covered.

This vegan/vegetarian friendly version does not shy in comparison at all, in both flavor and nutritional value! They’re incredibly flavorful, soft but still meaty and hearty to bite, and naturally high protein and gluten free.

Stuffed Cabbage Rolls with Lentil Veggie Fillings

This is a dish so many people from all over the world – Europe, Asia, Africa – can all agree on, cabbage rolls are simple awesome! They’re comforting, hearty, delicious and so so nourishing.

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Ingredients Method Video

Ingredients

  

• 1 head green cabbage
• 1 can brown lentil drained
• 1/2 sweet onion chopped
• 1 , medium carrot chopped
• 4 oz baby bella mushroom chopped
• 1/2 teaspoon cumin
• 1 teaspoon coriander
• 2 smoked paprika
• 1 teaspoon salt
• 2 tablespoon coconut amino
• 1 tablespoon arrowroot powder or corn starch
• 1 cup tomato sauce
• Cooking oil I use avocado oil
• Fresh parsley for topping

Method

 

1. Freeze the green cabbage overnight, or, you can also opt to boiling the whole head of cabbage in a large pot for 5 minutes;
2. Peel off 7 cabbage leaves, reserve the rest of the cabbage for another dish;
3. In a sauté pan, heat a generous drizzle of oil, cook the onions until they’re slightly golden and caramelized, about 4-5 minutes, then add in the carrots and mushrooms, cook till all the veggies are soft;
4. Add in all the dry spices, mix and toast the spice for 2 minutes, you should smell the amazing aroma, then add in the drained lentils, coconut amino, continue to stir;
5. Once all the liquid is almost all absorbed, add in the arrowroot powder and quickly mix it evenly into the fillings, the mixture will become much thicker, take it off heat;
6. Lay down a cabbage leaf on your work surface, trim off any hard part towards the root, add about 2 tablespoon of fillings near the bottom of the leaf, roll up, fold in the sides, and finish rolling up to the end, repeat to finish all the leaves;
7. Preheat the oven to 350°F, add 3/4 cup of tomato sauce to an oven safe pan, place the cabbage rolls on top of the sauce, then spread the rest of the 1/4 cup tomato sauce on top, cover with the lid;
8. Bake for 45 minutes, top with fresh parsley, enjoy!

Video