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Vegetarian Stuffed Cabbage Rolls with 5 Irresistible Flavors

Vegetarian Stuffed Cabbage Rolls
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Try these Vegetarian Stuffed Cabbage Rolls with 5 flavors that bring comfort and delight to your meals without any meat

Ingredients

Scale
  • 1 large head of green cabbage (remove tough core)
  • 1 cup long-grain white rice, rinsed and drained
  • 0.75 cup dry brown lentils, rinsed and soaked for 20 minutes
  • 2 cups mushrooms, finely diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 2 cups tomato sauce (check for no added sugar or additives)
  • 1 tablespoon tomato paste
  • 1 teaspoon maple syrup or brown sugar (optional; balances acidity)
  • Fresh parsley, chopped (for garnish)

    • Instructions

  • Bring a large pot of salted water to a boil. Carefully separate 12 large outer leaves from the cabbage head. Blanch leaves for about 2 minutes or until they are pliable but not falling apart. Drain and lay flat on a baking sheet.
  • In a medium saucepan, cook lentils in lightly salted water until just tender, about 15-20 minutes. Drain any excess water. Meanwhile, cook rice according to package instructions until tender.
  • Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until softened and translucent, about 5 minutes. Add diced mushrooms and carrots, cooking until most moisture evaporates, about 7 minutes. Stir in cumin, smoked paprika, thyme, salt, and pepper.
  • In a large bowl, combine cooked rice, lentils, and sautéed vegetable mixture. Taste and adjust seasoning if needed.
  • Place one blanched cabbage leaf on a flat surface. Trim any thick parts near the base if needed. Spoon about ⅓ cup of filling near the stem end. Fold in sides tightly, then roll up to seal the filling inside.
  • In a mixing bowl, combine tomato sauce, tomato paste, maple syrup or brown sugar, and a pinch of salt and pepper. Stir well.
  • Spread a thin layer of sauce in the bottom of a large pot or casserole. Arrange rolls seam side down, packed snugly in a single layer. Pour remaining sauce over rolls, covering them fully.
  • Cover the pot with a lid and let it simmer on low heat for 45-50 minutes. Avoid boiling briskly; you want a gentle simmer to keep rolls intact and tender.
  • Garnish with freshly chopped parsley to add a fresh, bright note.

    • Notes

    Delicious and hearty vegetarian stuffed cabbage rolls packed with rice, lentils, mushrooms, and fresh herbs, cooked in a rich tomato sauce. This comforting dish is perfect for family dinners and meal prep.

    Find it online: https://www.theworstme.com/vegetarian-stuffed-cabbage-rolls-5-flavors/