Steve's Vegan Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 196.6
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 174.1 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 10.1 g
- Protein: 9.1 g
View full nutritional breakdown of Steve's Vegan Cabbage Rolls calories by ingredient
Introduction
A basic brown rice & lentil cabbage roll in a tomato sauce. A basic brown rice & lentil cabbage roll in a tomato sauce.Number of Servings: 2
Ingredients
-
35g brown lentils, dry (~ 1/4 cup)
28g brown rice, dry
1 cup diced tomatoes
2 cloves garlic
1/2 onion, chopped
vegetable stock
bay leaves, oregano, basil, balsamic vinegar, salt & pepper
4 cabbage leaves, large
2 tsp olive oil
Tips
Add (a) tempeh (or tofu), (b) sauteed mushrooms, (c) nuts, and/or (d) dried fruit to the mixture to liven it up.
Directions
Pre-cook rice & lentils -- the former light and fluffy while the latter can remain a little "al dente" (about a 13-minute simmer) -- separately in vegetable broth/stock along with a bay leaf each. Remove bay leaves, strain/drain, and set aside.
Sauce: heat oil in pan, add garlic and onion, and cook over medium-low heat until translucent, several minutes. Add diced tomatoes (from a can is fine) along with a sprinkle of basil & oregano, salt & pepper. Cover and simmer, adding water if necessary.
Cabbage: bring a pot of water to a boil. One by one blanch the cabbage leaves ~2 minutes until they are softened/tender. Set aside to dry and then cut out the main 'vein' to make them easier to roll.
Stuffing: In a bowl combine lentils & rice and along with ~1/4 cup sauce. Blend. Salt and pepper to taste. Divide into 4 portions. Place a portion on each leaf. Roll leaf loosely around filling.
Cook: Place seam-side down in a skilet. Cover with remaining sauce. Place lid on skillet and cook on low for about 15-20 minutes or until heated through.
Serving Size: Makes 4 rolls, 2 rolls per serving.
Sauce: heat oil in pan, add garlic and onion, and cook over medium-low heat until translucent, several minutes. Add diced tomatoes (from a can is fine) along with a sprinkle of basil & oregano, salt & pepper. Cover and simmer, adding water if necessary.
Cabbage: bring a pot of water to a boil. One by one blanch the cabbage leaves ~2 minutes until they are softened/tender. Set aside to dry and then cut out the main 'vein' to make them easier to roll.
Stuffing: In a bowl combine lentils & rice and along with ~1/4 cup sauce. Blend. Salt and pepper to taste. Divide into 4 portions. Place a portion on each leaf. Roll leaf loosely around filling.
Cook: Place seam-side down in a skilet. Cover with remaining sauce. Place lid on skillet and cook on low for about 15-20 minutes or until heated through.
Serving Size: Makes 4 rolls, 2 rolls per serving.
