Description
Vegan Cabbage Rolls With Lentils and Rice are a heartwarming dish that combines wholesome ingredients into a satisfying meal. Tender cabbage leaves envelop a savory filling of brown rice, lentils, and a medley of vegetables, all simmered in rich marinara sauce. This recipe is perfect for family dinners, meal prep, or special occasions. Not only are these rolls nutritious and packed with plant-based protein, but they also freeze beautifully for quick meals on busy days. Their comforting flavors will remind you of home-cooked meals, making them a delightful addition to your dinner table.
Ingredients
Scale
- 1 head green cabbage
- 2 cups cooked brown rice
- 2 cups cooked brown lentils
- 1 large white onion
- 1 shallot
- 1 can fire-roasted tomatoes
- 1 cup baby portobello mushrooms
- 3 cloves garlic
- 2 cups marinara sauce
- 1/2 cup water
Instructions
- Prepare the cabbage leaves by boiling the whole head until pliable, then peel off the outer leaves.
- Sauté diced onion, shallot, garlic, and mushrooms until soft. Mix in cooked rice and lentils with seasonings.
- Roll the filling in cabbage leaves and place them seam-side down in a crockpot or Dutch oven over marinara sauce.
- Top with additional marinara sauce and cook on low for several hours or bake in the oven.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cabbage roll (145g)
- Calories: 210
- Sugar: 6g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg