If you’re looking for a hearty, savory dish that is not only delicious but also wholesome and satisfying, look no further than Vegan Stuffed Cabbage. This classic dish features tender cabbage leaves wrapped around a savory filling of quinoa and lentils, baked to perfection in a rich tomato sauce. It’s an excellent addition to any dinner table, showcasing how simple ingredients can come together to create something truly special. The combination of textures and flavors makes this a delightful meal that’s perfect for both vegan and non-vegan eaters alike. Plus, it’s a great way to sneak in some nutritious vegetables into your diet!
The charm of Vegan Stuffed Cabbage lies in its versatility. Whether you’re preparing for a family dinner or a get-together with friends, this dish can be made in bulk, and it’s freezer-friendly too. Its plant-based ingredients are full of protein and fiber, ensuring that you’ll feel full and satisfied after every bite. Best of all, the preparation is straightforward and can be accomplished with just a bit of planning and love.
Why You’ll Love This Vegan Stuffed Cabbage
- Wholesome Ingredients: Packed with protein-rich lentils and quinoa, along with a medley of colorful vegetables.
- Delicious Flavors: The combination of smoked paprika and herbs adds depth and warmth to each bite.
- Freezer-Friendly: Make a double batch and store some for a quick meal later on!
- Family-Friendly: A dish that’s delightful for everyone, regardless of dietary preferences.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s crucial to establish a well-prepared kitchen environment. Begin by gathering all your ingredients, ensuring that everything is fresh and ready to use. Make sure to have a large pot for blanching the cabbage leaves, a skillet for sautéing your vegetables, and a baking dish to house those delicious stuffed cabbages.
Additionally, you will need a large mixing bowl to combine the filling ingredients, and a cutting board along with a sharp knife to dice the onion and bell pepper and grate the carrot efficiently. A slotted spoon or tongs will come in handy for removing the cabbage leaves from boiling water without tearing them. Lastly, ensure your oven is pre-heated to 375°F (190°C) for optimal baking conditions.
Ingredients
- 10 large cabbage leaves
- 1 can (15 oz) lentils, rinsed and drained
- 1 cup cooked quinoa
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 carrot, grated
- 1 can (14 oz) crushed tomatoes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
Step 1: Preheat Your Oven
Start by setting your oven to 375°F (190°C). This ensures that your stuffed cabbage will bake evenly and thoroughly, resulting in perfectly tender rolls that are infused with flavor from the sauce.
Step 2: Blanch the Cabbage Leaves
In a large pot of boiling water, carefully add your cabbage leaves and let them cook for 2-3 minutes. This blanching process softens the leaves, making them pliable and easier to work with when it comes to rolling them. Be sure to drain them and let them cool down so you can handle them without burning your fingers!
Step 3: Sauté the Vegetables
While the cabbage is cooling, heat a skillet over medium heat and add a splash of oil. Sauté the diced onion and minced garlic until they become fragrant and translucent. This infusion of flavors sets the base for your filling. Add in the diced bell pepper and grated carrot, cooking until the vegetables are tender—about five minutes. This process not only softens the vegetables but also releases their natural sweetness.
Step 4: Combine the Filling Ingredients
In a large mixing bowl, combine the cooked quinoa and rinsed lentils with the sautéed vegetables. Pour in the crushed tomatoes, along with the smoked paprika, dried oregano, salt, and black pepper. Stir everything together and let it simmer for about five minutes. This melding of flavors is crucial as the spices will deepen, making your filling even more delicious.
Step 5: Fill and Roll the Cabbage
Take each cabbage leaf and place it on a clean surface. Spoon a generous amount of the filling onto the center of the leaf, then carefully fold the sides over the filling and roll it up tightly from the stem end towards the tip. Make sure it’s wrapped securely so that the filling doesn’t spill out during baking.
Step 6: Arrange in the Baking Dish
Once all the cabbage leaves are filled and rolled, place them seam-side down in a greased baking dish. If you reserved some of the crushed tomatoes, spread them over the top of the rolls for added moisture and flavor. This sauce will help keep the rolls from drying out during the baking process.
Step 7: Bake the Cabbage Rolls
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for about 30 minutes. After this initial baking time, remove the foil and continue baking for an additional 10 minutes. This will help to brown the top slightly and create a delightful texture.
Variations
- Protein: Enhance the nutritional profile by adding cooked black beans or chickpeas to the filling.
- Vegetables: Feel free to throw in some finely chopped spinach or mushrooms to boost the nutrients and flavor.
- Spices: Experiment with spices like cumin or chili powder for a Mexican twist or curry powder for an Indian-inspired version.
Cooking Notes
- Ensure your cabbage leaves are large enough to wrap around the filling without tearing. If they are too small, use two leaves to create a larger wrap.
- For a richer flavor, you can add nutritional yeast into the filling mixture for a cheesy taste without the dairy.
Serving Suggestions
- Serve with a side of crusty bread to soak up the delicious tomato sauce.
- A fresh green salad with a tangy vinaigrette pairs perfectly to brighten up the meal.
Tips
- Preparing the filling a day in advance can enhance the flavors, allowing them to mingle and develop more richness.
- If using frozen cabbage leaves, make sure they are completely thawed and drained before using them to avoid excess water in the rolls.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: 210 per roll
- Protein: 9g
- Sodium: 290mg
FAQs
Can I freeze the stuffed cabbage?
Yes, these stuffed cabbage rolls freeze very well. Just wrap them tightly in plastic wrap and place them in an airtight container.
Can I make these without quinoa?
Absolutely! You can substitute quinoa with rice, bulgur, or even gluten-free grains like millet or amaranth.
How do I know when they are done baking?
The rolls should be heated through and the cabbage tender. You can test them with a fork to ensure they’re soft.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your ingredients are checked to ensure there are no hidden gluten additives.
Conclusion
Vegan Stuffed Cabbage is not just a meal; it’s an experience. With its wholesome ingredients and fulfilling taste, this dish can bring family and friends together around the dinner table. We hope you give this recipe a try and discover just how comforting and delicious plant-based cooking can be! Don’t forget to leave a comment below sharing your variations or experiences with this recipe. Enjoy your cooking adventure, and happy eating!
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Vegan Stuffed Cabbage
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
Vegan Stuffed Cabbage is a hearty, delicious dish with wholesome ingredients that will satisfy everyone.
Ingredients
- 10 large cabbage leaves
- 1 can (15 oz) lentils, rinsed and drained
- 1 cup cooked quinoa
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 carrot, grated
- 1 can (14 oz) crushed tomatoes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Blanch the cabbage leaves in boiling water for 2-3 minutes, drain, and cool.
- Sauté diced onion and minced garlic in oil until fragrant, then add bell pepper and carrot and cook until tender.
- In a mixing bowl, combine quinoa, lentils, sautéed vegetables, crushed tomatoes, smoked paprika, oregano, salt, and pepper.
- Fill cabbage leaves with the mixture, fold, and roll tightly.
- Place rolls seam-side down in a greased baking dish and top with reserved crushed tomatoes.
- Cover and bake for 30 minutes; remove foil and bake for an additional 10 minutes.
Notes
Make sure to use large cabbage leaves for wrapping. You can add nutritional yeast for a cheesy flavor without dairy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 210 per roll
- Sodium: 290 mg
- Protein: 9 g