Stuffed Cabbage Rolls

by Tatianna Yougottalove

I’ve been wanting to make cabbage rolls for a long time and I always thought it’s a lot of work as I’ve seen the process when my mom use making it. Although, I don’t remember ever helping her while she was cooking, because it indeed looked hard. lol

Today, I decided to try it out, and after my third time cooking cabbage rolls, I can assure you it’s not that complicated at all and it does not take hours at all.

I avoid sharing recipes that are complicated and time-consuming as I always believed in sharing recipes that are easy to make and help you to adopt a healthy vegan lifestyle or find a vegan alternative for your day-to-day cooking ingredients. Most importantly it is delicious too.

I’m a stay-at-home mom with 3 boys that I’m unschooling, and my partner who works from home, which means that we as a family eat a lot of food. It is a collective hobby.

The ingredients you’ll need:
Cabbage
Basmati rice
Carrots
Onions
Lentils
Salt
Pepper
Paprika
Onion powder
Garlic powder
Nutritional yeast
Vegetable bouillon
Tomato Sauce
Tomato paste

Here is a step-by-step process to make amazing cabbage rolls

Cabbage leaves:

Peel a few old looking layers, about 2 to 4 leaves.
Wash the cabbage head.
Cut the bottom about 1- 2in.
Place the cabbage In the deepest pot, fill it up with water, (boiled or regular)
and boil for about 30 to 40 minutes, you’ll see in the pot how the leaves are starting to separate.
When ready spill the water and let it cool down so you can touch and work with it.
When ready, peel as many as you can, don’t force it, it should be peeled very easily, and the more you peel the harder it gets, because only 10 or so leafs are soft enough to work with.
* If you wish to have more, continue to boil the leftover until again you’ll start to see the leaves are separating.

While cabbage is been cooked start with the filling:
Soak
ยฝ cup
ยฝ black lentils
1ยฝ basmati rice, and set aside.

Fry for 10 to 15 minutes: (I fried with a little bit of water)
4 medium Onions, diced
3 medium carrots, grated
when ready add spices:
ยฝ Salt
โ…›-ยผ tsp pepper
ยฝ tsp Onion powder
ยฝ tsp Garlic powder
2 tbsp Nutritional yeast
1 vegetable bouillon, chopped (faster to be dissolved)
1 cup of water, cook for a few minutes until vegetable bouillon is dissolved.
When ready add
Washed and strained rice and lentils
3 cups water
MIx, cover with lid, bring it to boil and cook on low heat until the water evaporates, for about 20 to 30 minutes.
When ready let it cool down a little bit.

When all is ready, in a pot add the next ingredients:
1 jar Tomato sauce
1 Tomato paste
2 cups water
ยฝ tsp Salt
ยฝ tsp onion powder
ยฝ tsp garlic powder
ยฝ tsp paprika


While it’s cooking on a low heat, make your cabbage rolls.
And add each into your pan of sauce.
Lay your leaf on a plate and scoop 2 spoons of rice, depending on the size of the leaf.
Start with the edge, where the thick part of the cabbage is, you can cut it so it can be easily rolled but it’s optional if it’s soft enough.
Roll it then fold the edges in, and continue to fold it until the end.
Pick it up and squeeze it to hold it’s shape, and take out water Or squeeze while you push it on the plate.
*Cabbage leaf can be ripped while squeezing, no worries sometimes it happens, if it will happen you still can add it into a pot as it is.*Make sure to roll it a little bit tight, or as you can.

Add into the pot and cover with a little sauce on top.
Cook it between low to medium (depends on how powerful your stove), be careful not to burn the bottom.

Cook for about 20-30 minutes.
Do let me know how you found this recipe! Post your question and I’ll be happy to answer it.

Share Tweet Pin 3shares I’ve been wanting to make cabbage rolls for a long time and I always thought it’s a lot of… Mains cabbage, rolls, cabbage rolls, stuffed cabbage rolls European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cabbage
  • Basmati rice
  • Carrots
  • Onions
  • Lentils
  • Salt
  • Pepper
  • Paprika
  • Onion powder
  • Garlic powder
  • Nutritional yeast
  • Vegetable bouillon
  • Tomato Sauce
  • Tomato paste

Instructions

Cabbage leaves:

Peel a few old looking layers, about 2 to 4 leaves.
Wash the cabbage head.
Cut the bottom about 1- 2in.
Place the cabbage In the deepest pot, fill it up with water, (boiled or regular)
and boil for about 30 to 40 minutes, you'll see in the pot how the leaves are starting to separate.
When ready spill the water and let it cool down so you can touch and work with it.
When ready, peel as many as you can, don't force it, it should be peeled very easily, and the more you peel the harder it gets, because only 10 or so leafs are soft enough to work with.
* If you wish to have more, continue to boil the leftover until again you'll start to see the leaves are separating.

While cabbage is been cooked start with the filling:
Soak
ยฝ cup
ยฝ black lentils
1ยฝ basmati rice, and set aside.

Fry for 10 to 15 minutes: (I fried with a little bit of water)
4 medium Onions, diced
3 medium carrots, grated
when ready add spices:
ยฝ Salt
โ…›-ยผ tsp pepper
ยฝ tsp Onion powder
ยฝ tsp Garlic powder
2 tbsp Nutritional yeast
1 vegetable bouillon, chopped (faster to be dissolved)
1 cup of water, cook for a few minutes until vegetable bouillon is dissolved.
When ready add
Washed and strained rice and lentils
3 cups water
MIx, cover with lid, bring it to boil and cook on low heat until the water evaporates, for about 20 to 30 minutes.
When ready let it cool down a little bit.

When all is ready, in a pot add the next ingredients:
1 jar Tomato sauce
1 Tomato paste
2 cups water
ยฝ tsp Salt
ยฝ tsp onion powder
ยฝ tsp garlic powder
ยฝ tsp paprika
While it's cooking on a low heat, make your cabbage rolls.
And add each into your pan of sauce.
Lay your leaf on a plate and scoop 2 spoons of rice, depending on the size of the leaf.
Start with the edge, where the thick part of the cabbage is, you can cut it so it can be easily rolled but it's optional if it's soft enough.
Roll it then fold the edges in, and continue to fold it until the end.
Pick it up and squeeze it to hold it's shape, and take out water Or squeeze while you push it on the plate.

*Cabbage leaf can be ripped while squeezing, no worries sometimes it happens, if it will happen you still can add it into a pot as it is.
*Make sure to roll it a little bit tight, or as you can.

Add into the pot and cover with a little sauce on top.
Cook it between low to medium (depends on how powerful your stove), be careful not to burn the bottom.

Cook for about 20-30 minutes.

Do let me know how you found this recipe! Post your question and I'll be happy to answer it.

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