Vegan Cabbage Rolls

Name: Vegan Cabbage Rolls
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 1 head Savoy cabbage, steamed; 1 (227g) package mushroom, sliced; 1 cup brown rice, cooked; 2 large tomatoes, diced; 1 stalk celery, sliced; 1 large onion, chopped; 5 cloves garlic, minced; 1 cup lentils, cooked; 1 jar tomato sauce; 3 tbsp. olive oil; 1/8 tsp salt; 1/4 tsp pepper

DinnerLunchSide Dish

Vegan Cabbage Rolls

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

1 head Savoy cabbage, steamed
1 (227g) package mushroom, sliced
1 cup brown rice, cooked
2 large tomatoes, diced
1 stalk celery, sliced
1 large onion, chopped
5 cloves garlic, minced
1 cup lentils, cooked
1 jar tomato sauce
3 tbsp. olive oil
1/8 tsp salt
1/4 tsp pepper

Directions

Cook rice and lentil according to package instructions, but leave just undercooked.
Gather tomatoes, celery and mushrooms in a large mixing bowl. Mix to combine.
Heat olive oil in medium frying pan over low-medium heat. Add onions and garlic. Cook until onions are transparent for about 5-10 minutes; stirring occasionally. Transfer to a bowl.
Cut about 1/4″ off the bottom of the cabbage. Dip whole head of cabbage into boiling water for about 3 minutes. Peel softened leaves off cabbage. Repeat until all larger leaves easily come off.
Add rice and lentil into mushroom bowl. Mix to combine.
Preheat oven to 350°F. Prepare a casserole dish, pour into 1 cup of tomato sauce. Set aside.
Lay cabbage leaf flat on a cutting board. Add 2 spoonfuls of filling mixture into center of cabbage leave. Next, fold in both sides over filling, then roll cabbage up; placing seam side down. Place all in baking dish.
Spread with remaining tomato sauce on top. Cover with foil and bake in the oven for 70 minutes. Enjoy!

Cabbage Rollups Vegan