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Vegan Cabbage Rolls

Vegan Cabbage Rolls

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time






  • 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


  • 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!
Vegan Cabbage Rolls
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