Introduction
These vegan cabbage rolls make a hearty and delicious main course. They’re filled with a mixture of rice and lentils, and served with a simple tomato sauce.
Ingredients
For the cabbage rolls:
– 1 large cabbage
– 1 cup (200g) uncooked rice
– 1 cup (250ml) water
– 1/2 cup (100g) green lentils
– 1/2 onion, finely chopped
– 1 garlic clove, finely chopped
– 1/4 teaspoon ground black pepper
For the tomato sauce:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 garlic cloves, finely chopped
– 1 can (400g) diced tomatoes
– 1/4 teaspoon ground black pepper
Method
1. Preheat the oven to 180°C (350°F).
2. To make the cabbage rolls, cook the rice and lentils in the water for 20 minutes, or until the rice is cooked.
3. Remove the core from the cabbage, and carefully peel off the leaves.
4. Mix the cooked rice and lentils with the onion, garlic, and black pepper.
5. Place a spoonful of the mixture onto each cabbage leaf, and roll up.
6. Place the cabbage rolls in a baking dish, and cover with foil.
7. Bake in the oven for 30 minutes.
8. To make the tomato sauce, heat the olive oil in a pan over medium heat.
9. Add the onion and garlic, and cook until softened.
10. Add the diced tomatoes, and black pepper, and cook for 10 minutes.
11. Serve the cabbage rolls with the tomato sauce.
Potential changes & improvements
– You could add other vegetables to the filling, such as carrots or celery.
– If you’re not vegan, you could add some grated cheese to the filling.
– For a spicier sauce, you could add some chili flakes to the tomato sauce.
What other food it works well with
– These cabbage rolls would be delicious served with some steamed broccoli or green beans.
Common Mistakes
– Be careful not to overcook the cabbage leaves, or they will be difficult to roll.
– Make sure the filling is cool before attempting to roll the cabbage leaves, or they will tear.
Nutritional Information
Allergens:
– Cabbage
– Rice
– Lentils
– Onion
– Garlic
– Tomato