Plant Based Vegan Cabbage Rolls are a delicious treat to make on a lazy weekend day. Being a bit labor intensive, it is best to make them on a day when you can take your time to cook and enjoy the process. The effort is well worth the wait and you will have plenty to enjoy for multiple meals. These earthy, delicious rolls can be served as the main along side a generous serving of roasted potatoes for a filling comforting meal.
Ingredients
1 head of green cabbage
1 onion, diced
2 stalks of celery, diced
2 1/2 cups cooked lentils (1 cup dry)(210g)
Filling
2 1/2 cups cooked brown rice (1 cup dry)(210g)
3 tablespoons ground flax
1 teaspoon onion powder
2 teaspoon smoked paprika
1/2 teaspoon cumin
1 tablespoon mustard
2 tablespoons balsamic vinegar
ground pepper to taste
Tomato Broth
3 cups (708ml) low sodium vegetable broth
3 tablespoons tomato paste
1/2 teaspoon onion powder
2 teaspoons Braggs liquid aminos
pepper to taste
Yogurt Sauce
1/2 cup (122g) plant based yogurt
1 tablespoon nutritional yeast
1/2 teaspoon onion powder
1 tsp Braggs liquid aminos ( or soy sauce )
2 tablespoons water
Instructions
- Start a large pot of water to boil.
- Carefully cut out the core of the cabbage without cutting into the outer leaves.
- Place the cabbage, core down into the pot of water and cover with a lid.
- Check in a few minutes to see if you can carefully peel off the outer leaf without tearing.
- Continue process until all leaves are removed.
- In another pan, sauté onions and celery until onions are translucent.
- Stir in remaining filling ingredients and set aside.
- Whisk together the tomato broth ingredients in a dutch oven or pot with a lid that is oven safe.
- Preheat oven to 400°.
- Scoop a small portion of the filling onto a cabbage leaf.
- Fold up one edge over the filling and then fold the two side edges toward the middle and roll it together like you are making a small burrito.
- Place gently into the broth either standing on its edge or on its side depending on how many rolls you need to fit into your pot.
- Continue step 11 and 12 until all leaves are filled.
- Place lid on pot and bake for 1 hour.
- Serve with yogurt sauce poured over each serving.
- Store leftovers in an airtight container in the fridge for up to a week.
- Tip for separating cabbage leaves: Just core the cabbage, place it in a plastic bag, and freeze it. You can store it this way for months if needed. The day before using, just take it out to thaw. The freezing breaks down the fiber the same way as boiling and it is easy to peel the leaves off for filling.
12 comments
When storing, do we assume that we include the sauce with them? (They look amazing! 👏 👏👏👏)
Yes
looks so good, going to be in my recipes to try, planting my garden now, and cabbage is going in , and a lot of it, excited
I love your floral shirt!
Where are the lentils that are in the video in the ingredient list? And how many raw lentils will make the amount in the video? You said 2 cans of cooked lentils – would that be 3 cups of cooked lentils? Thank-you.
Ah, I found the lentils listed. I checked out the section under Filling and didn’t see them there. So, after I saute the onion and celery do I add the lentils and cook? The video does show that the lentils are part of the filling…so I will follow your video. Love your kitchen, by the way. Been watching you for years.
Hi Evelina, Happy to hear you have been with us for years! Since the lentils are already cooked you can just stir them in after cooking cooking the onions.
What kind of mustard?? Prepared? Yellow? Dijon? Stone ground? Mustard powder? Mustard seed?
Give me a hint.
I usually use dijon
I made this last night. It was a little time consuming, but it was so worth it. Absolutely delicious! Will definitely make it again and again.
So good! The whole family loved them! My two year old ate two whole cabbage rolls!
Jill, you are awesome! I get stuck in my rut of making the same things and lack creativity, You give me so many great ideas and take me to a new level in plant based whole food cooking. This recipe is excellent.
Thank you.