Move over, traditional cabbage rolls! We’re giving this classic comfort food a vibrant, plant-powered makeover. Imagine tender, crinkly savoy cabbage leaves wrapped around a deliciously complex filling of hearty lentils, sweet currants, and briny Kalamata olives. Each roll is then nestled in a warmly spiced tomato sauce and baked to perfection. It’s a cozy, satisfying, and surprisingly elegant meal that’s both vegan and gluten-free. Get ready to fall in love with cabbage rolls all over again!
Ingredients
• 1 Tbs. olive oil / 15 ml
• 1 small onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• ¾ cup dried French or green lentils / 150g
• 8 large savoy cabbage leaves, tough ribs removed
• ⅓ cup dried currants / 50g
• ½ cup pitted Kalamata olives, quartered / 75g
• 3 Tbs. fresh lemon juice, divided / 45 ml
• 1 15-oz. can low-sodium tomato sauce / 425g
• 2 tsp. ground cumin
• 1½ tsp. dried marjoram
• ¼ tsp. ground allspice
• Cooking spray, for the dish
Instructions
1. Heat oil in a saucepan over medium heat. Sauté the onion for 3 minutes until soft, then add the garlic and cook for 30 seconds until fragrant. Stir in the lentils and 4 cups of water. Bring to a boil, reduce heat, and simmer for 15 minutes, or until tender. Drain thoroughly.2. While lentils cook, bring a large pot of water to a boil. Blanch the cabbage leaves for 6 minutes until pliable. Rinse under cold water to stop the cooking, and pat dry.3. In a medium bowl, mash half of the cooked lentil mixture with a fork. Stir in the remaining whole lentils, currants, olives, and 1 Tbs. of the lemon juice. Season to taste.4. Preheat oven to 375°F (190°C). In a separate bowl, whisk together the tomato sauce, ½ cup water, the remaining 2 Tbs. lemon juice, cumin, marjoram, and allspice. Spray an 8-inch square baking dish with cooking spray and spread ½ cup of the sauce on the bottom.5. Lay one cabbage leaf flat. Spoon ⅓ cup of the lentil filling in the center, fold the sides inward, and roll up tightly. Place seam-side down in the dish. Repeat with all leaves.6. Pour the remaining sauce over the rolls. Cover the dish with foil and bake for 1 hour. Uncover, baste the rolls with the pan sauce, and bake for 10 more minutes before serving over rice.
Nutritional Information
• Nutrition Information
• Per serving
• Calories: 303
• Protein: 12 g
• Total Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 49 g
• Cholesterol: 0 mg
• Sodium: 632 mg
• Fiber: 11 g
• Sugar: 18 g
Pro Tips
• The assembled, unbaked cabbage rolls can be refrigerated for up to 3 days or frozen for 1 month. Thaw overnight in the refrigerator before baking as directed.
• To make removing the cabbage leaves easier, core the cabbage head and place the whole head in boiling water for a few minutes. The leaves will peel off easily.
• For a deeper, smokier flavor in the sauce, add a teaspoon of smoked paprika along with the other spices.
• Add ½ cup of toasted walnuts or pecans to the lentil filling for a delightful crunch and extra protein.
FAQ
Q: Are these vegetarian cabbage rolls a good source of protein
A: Yes, they are a fantastic source of plant-based protein. The primary ingredient in the filling is lentils, which are packed with protein and fiber. Each serving contains 12 grams of protein. For an extra protein boost, you can add the suggested ½ cup of toasted walnuts or pecans to the filling.
Q: Can I use a different type of cabbage or lentil
A: Absolutely. While savoy cabbage is recommended for its tender, pliable leaves, you can also use green cabbage. Just be sure to blanch it until it’s flexible enough to roll. For the lentils, French or green lentils are ideal because they hold their shape well. You could use brown lentils, but they may result in a softer, mushier filling.
Q: How can I make these cabbage rolls ahead of time
A: This recipe is perfect for meal prep. You can assemble the cabbage rolls completely, place them in the baking dish with the sauce, cover, and refrigerate for up to 3 days before baking. They can also be frozen unbaked for up to 1 month. Simply thaw them overnight in the refrigerator and then bake as directed in the recipe.
Q: What can I substitute for the currants or olives
A: If you’re not a fan of currants or olives, you have options. For a similar touch of sweetness, you can substitute the currants with chopped dried apricots or raisins. To replace the briny flavor of Kalamata olives, try using capers or finely chopped sun-dried tomatoes.
