Description
A cozy and nutritious casserole featuring tender cabbage, hearty lentils, and rich tomatoes, perfect for weeknight dinners.
Ingredients
Scale
- 4 tablespoons olive oil, divided
- 1 small head of cabbage, cored and chopped (about 6 cups chopped cabbage)
- 1 teaspoon garlic powder
- 2 teaspoons paprika, divided
- Sea salt and ground black pepper, to taste
- 1 medium yellow onion, small dice
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 3/4 cup French lentils, uncooked
- 1/2 cup white long grain rice, uncooked
- 1/3 cup walnuts, finely chopped
- 5.5 oz can tomato paste
- 14.5 oz can diced tomatoes
- 5 cups vegetable stock, plus extra
- 2 teaspoons cane sugar or other sweetener of choice
- 1 tablespoon Tamari soy sauce
- 1 teaspoon apple cider vinegar
- Vegan sour cream, for serving
- Chopped dill or parsley (or both) for serving
Instructions
- Preheat the oven to 425°F. Place chopped cabbage on a large baking sheet and drizzle with 2 tablespoons of olive oil, garlic powder, 1 teaspoon paprika, and season with salt and pepper. Toss to coat and roast for 15-40 minutes, flipping halfway through, until tender and browned.
- In a heavy pot, heat the remaining olive oil over medium heat. Add diced onion and sauté until soft (6-7 minutes). Add minced garlic, dried thyme, and remaining paprika, stirring for 1 minute.
- Stir in the French lentils, rice, and walnuts, followed by the tomato paste. Cook for 1 minute, then add diced tomatoes and vegetable stock. Season with salt and pepper.
- Cover the pot slightly askew and bring to a boil. Reduce heat and simmer for 35-40 minutes, stirring occasionally, adding more vegetable stock if needed.
- When cooked, stir in sugar, Tamari, and apple cider vinegar. Adjust seasoning if necessary. Mix in roasted cabbage to combine.
- Serve with vegan sour cream and garnish with dill or parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat with vegetable stock for best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg