Description
A comforting dish of cabbage rolls filled with lentils and rice, all enveloped in a rich tomato sauce. Perfect for warming up on a cold day.
Ingredients
Scale
- 1 medium size white cabbage
- â…” cup rice
- ½ cup red lentils
- 10.58 ounces regular closed cup or chestnut mushrooms (finely chopped)
- 0.35 ounces porcini mushrooms
- 1 onion (finely chopped)
- 2 tablespoons olive oil
- 1 tablespoon ground flaxseed
- Fine sea salt and pepper to taste
- 4 tablespoons tomato puree
- 1½ vegan stock cube/bouillon
- 1½ cups hot water
Instructions
- Prepare the cabbage by cutting out the tough middle bit (about 3 cm deep) and boil in a large pot with 5-6 cm of water for about 10 minutes until outer leaves start separating.
- Carefully gather the loose cabbage leaves and set aside, continuing to simmer to separate more leaves until you have about 16-18 leaves.
- Rinse the rice, combine with 1¼ cups of salted water, and simmer for about 10 minutes until all water is absorbed.
- Rinse the lentils, combine with â…” cup of salted water, and simmer for about 10 minutes until water is absorbed; mix with cooked rice.
- Soak porcini mushrooms in a bit of water, then rinse and chop finely.
- Fry the onion in olive oil until softened, then add regular mushrooms and porcini mixture; stir until water is absorbed.
- Combine mushroom-lentil mixture with rice and ground flaxseed, season, and form into oval shapes.
- Preheat oven to 350°F (180°C).
- Slice off thick bit from cabbage leaves, place filling inside, fold sides, and roll tightly.
- Place cabbage rolls in a casserole dish, prepare sauce with stock cube dissolved in hot water and tomato puree, pour over rolls, cover, and bake for 1.5 hours.
Notes
Serve with side salad or roasted vegetables. Store in fridge for up to 5 days or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg