Description
Vegan Stuffed Cabbage is a hearty, delicious dish with wholesome ingredients that will satisfy everyone.
Ingredients
Scale
- 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