Vegan Cabbage Rolls With Tomato Sauce (Balkan Inspired)
Super comforting cabbage rolls stuffed with rice, mushrooms and lentils
Ingredients
- 1 large cabbage savoy or green
- 1 can brown lentils (400g/15 oz) drained
- 2 white onions chopped
- 3 tbsp tomato paste
- 2 garlic cloves smashed
- 300 g button mushrooms (10 oz)
- 4 tbsp extra virgin olive oil
- 1 tbsp paprika
- 1 tsp dry thyme
- 1 tsp dry oregano
- 1/3 cup fresh parsley
- Salt and pepper to taste
- 1 cup Roma rice or Arborio or other short grain rice
Broth
- 2 cups vegetable stock
- 1 cup tomato passata
- 1 tbsp olive oil
Instructions
Prepare The Cabbage
- Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage (you should have at least 20-25). The first few should come off easily, but for the inner ones, trimming the thick stem will help loosen them. Blanch them in the boiling water for about 2-3 minutes until they become soft and pliable. Drain and set aside to cool.
Cook The Rice
- Cook the rice for half the time suggested on the package. It should be undercooked, as it will continue to cook inside the rolls. I precook the rice, to ensure it will fully cook when inside the cabbage and to reduce the cooking time of the rolls. We don't want to use fully cooked rice because it will become mushy.
Prepare The Filling
- Heat olive oil in a pan over medium heat. Add the chopped onions and crushed garlic, a pinch of salt and cook for about 8 minutes until soft and translucent. Stir in tomato paste and cook for another 2-3 minutes to deepen the flavor.
- Add the mushrooms and cook for about 5-10 minutes or until they release their moisture and become golden brown.
- In a mixing bowl, combine drained lentils, pre cooked rice, the mushroom and onion mixture, paprika, dried thyme, dried rosemary, fresh parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Assemble the Cabbage Rolls
- Take one cabbage leaf and lay it flat. Cut out the thickest part of the stem for easier rolling. Now, decide where to place the filling based on the size of the leaf:If the leaf is large with plenty of space between where you cut the stem and the end, place the filling near the stem end (see pictures above).If the leaf is smaller or thinner, place the filling closer to the opposite end (see pictures).
- To roll, fold in the sides over the filling, then roll it up tightly from the filling end, just like rolling a burrito. This takes some practice but they don't have to be perfect! Repeat with the remaining cabbage leaves and filling.
Cook The Cabbage Rolls
- Lightly oil a large pot and place 3-4 cabbage leaves at the bottom to prevent burning.
- Arrange the cabbage rolls in a tight layer in the pot. Mix 1 cup of tomato passata with 1 tbsp of oil and some salt.Pour a few tablespoons of this sauce over the rolls. Add another layer of rolls and the rest of the tomato sauce.
- Pour water over the rolls until they are just barely submerged. Place a plate on top to keep them from moving during cooking. Cover the pot halfway with a lid and cook on low heat for about 40-45 minutes.
- Remove the lid and let them cook for another 10 minutes to allow the liquid to reduce slightly. Turn off the heat and let the rolls sit for 20 minutes before serving.
Serve
- Serve the cabbage rolls with a drizzle of extra virgin olive oil, a dollop of vegan yogurt, and a sprinkle of fresh dill for extra flavor.
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