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Vegan Lentil & Olive Stuffed Cabbage Rolls – vegetarian recipe
Stav Kogan

Vegan Lentil & Olive Stuffed Cabbage Rolls

A vibrant, plant-powered makeover of classic comfort food. Tender savoy cabbage leaves are wrapped around a complex filling of hearty lentils, sweet currants, and briny Kalamata olives, then baked in a warmly spiced tomato sauce. A cozy, satisfying, and elegant meal that's both v
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 4 serving
Calories: 303
Ingredients Method Nutrition

Ingredients
  

  • 1 Tbs. olive oil / 15 ml (0.5 fl oz)
  • 1 small onion, finely chopped (about 1 cup / 240 ml)
  • 2 cloves garlic, minced
  • ¾ cup dried French or green lentils / 150g (5.3 oz)
  • 8 large savoy cabbage leaves, tough ribs removed
  • ⅓ cup dried currants / 50g (1.76 oz)
  • ½ cup pitted Kalamata olives, quartered / 75g (2.65 oz)
  • 3 Tbs. fresh lemon juice, divided / 45 ml (1.5 fl oz)
  • 1 15-oz. can low-sodium tomato sauce / 425g (15 oz)
  • 2 tsp (10 ml) ground cumin
  • 1½ tsp. dried marjoram
  • ¼ tsp . ground allspice
  • 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.

Method
 

  1. Heat oil in a saucepan over medium heat.
  2. Sauté the onion for 3 minutes until soft, then add the garlic and cook for 30 seconds until fragrant.
  3. Stir in the lentils and 4 cups (960 ml) of water.
  4. Bring to a boil, reduce heat, and simmer for 15 minutes, or until tender.
  5. Drain thoroughly. 2.
  6. While lentils cook, bring a large pot of water to a boil. Blanch the cabbage leaves for 6 minutes until pliable.
  7. Rinse under cold water to stop the cooking, and pat dry. 3.
  8. In a medium bowl, mash half of the cooked lentil mixture with a fork.
  9. Stir in the remaining whole lentils, currants, olives, and 1 Tbs. of the lemon juice.
  10. Season to taste. 4.
  11. Preheat oven to 375°F (190°C).
  12. 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.
  13. Place seam-side down in the dish.
  14. Repeat with all leaves. 6.
  15. Pour the remaining sauce over the rolls.
  16. 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.
  17. Add ½ cup of toasted walnuts or pecans to the lentil filling for a delightful crunch and extra protein.

Nutrition

Calories: 303kcalCarbohydrates: 49gProtein: 12gFat: 9g

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