Vegan Stuffed Cabbage Rolls

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Vegan Stuffed Cabbage Rolls

This vegan Stuffed Cabbage Rolls recipe is make with chickpeas, lentils, and rice that create a super comforting meal. I based it on an old family recipe and made it completely plant-based. The flavor and texture are so close to the original, my family couldn’t tell the difference.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: European, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 317kcal

Author: Anjali Shah

Equipment

Food Processor

Ingredients

½ cup dried chickpeas , soaked overnight
½ cup dried lentils , brown or green
1 cup chopped yellow or sweet onion
2 cloves garlic , chopped
Drizzle of oil or broth to sauté
1- 1 ½ teaspoon sea salt , start with 1 and add more if needed
¼ teaspoon ground black pepper
¾ cup uncooked white rice , see note
1 small cabbage head , you need about 24 leaves
28 ounce can of crushed tomatoes , if these have salt reduce added amount
16 ounces plain sauerkraut
3 ½ cups veggie broth , low sodium if needed
Parsley , optional as garnish

US Customary - Metric

Instructions

Put cabbage head into a large pot and cover with water. Boil until softened, about 10 minutes.
Meanwhile, saute the onions with salt, pepper and oil or broth in a saute pan until they begin to soften. About 5 minutes.
Add garlic and saute 2-3 more minutes.
Add lentils and chickpeas. Cook a few minutes to brown.
Add 1 cup broth. Cook until broth is absorbed. About 5-7 minutes. Allow to cool a few minutes.
Pulse in a food processor until crumbled. Add back into the pan.
Add the rice and 1 ½ cups broth. Cook until the broth is absorbed, about 5-7 minutes.
When cabbage is done, cool by pouring out hot water and covering with cold water.
Cut off the hard tough bottom part and separate leaves. This is easy to do if you do it immersed in water. You should get about 24 leaves.
Pile up up the leaves and drain the water from the pot, you will use it to put the cabbage rolls in.
Put half of the crushed tomatoes into the bottom of the pot.
Lay out each cabbage leaf flat, and put 1-2 spoonfuls of mixture into each cabbage leaf. The amount will change with the size of the leaf.
Fold leaf sides into the center and roll up with the soft side first.
Place rolled up cabbage into the large pot making a few layers.
Add the rest of the tomatoes, sauerkraut and last cup of broth over the top. Spread around with a spoon to cover everything.
Cook covered over medium-low heat for about 40-45 minutes until rice and beans are cooked through.
Make sure to check amount of liquid, adding more broth if needed, so bottom doesn’t burn.
When done, serve!

Notes

My #1 Secret Tip for making this vegan stuffed cabbage rolls is to take the time to really drain the cabbage leaves after boiling and let them cool completely. I figured that out after a few tries when the leaves were still too warm and a bit slippery to roll.
Let the filling rest: After cooking the filling, I like to let it sit for a few minutes before rolling. It thickens slightly as it cools, which makes it much easier to work with.

Taste as you go: Before I start rolling, I always taste the filling. Sometimes it needs just a little more salt or a pinch of extra spice.

Layer the pot carefully: When I place the rolls in the pot, I do it gently and in even layers. It helps everything cook evenly and keeps the rolls from getting squished or falling apart.

Keep extra broth nearby: I always keep a little extra broth on hand while the rolls are simmering. If the pot starts to look dry, I pour in just enough to keep the bottom from burning and the rolls nice and tender.

Nutrition