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Vegan variation of Stuffed Cabbage Rolls
Tender cabbage leaves filled with a savory mixture of lentils, mushrooms, and rice, all baked in a tangy sweet-and-sour tomato sauce. A comforting and hearty vegan twist on a classic Ashkenazi Jewish dish.
Prepare the Cabbage Leaves
Make the Savory Filling
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Tender cabbage leaves filled with a savory mixture of lentils, mushrooms, and rice, all baked in a tangy sweet-and-sour tomato sauce. A comforting and hearty vegan twist on a classic Ashkenazi Jewish dish.
This jewish_american recipe takes 100 minutes to prepare and yields 4 servings. At 392.46 calories per serving with 15.31g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Assemble the Cabbage Rolls
Prepare the Sauce and Bake
Rest and Serve
Replace the white rice with an equal amount of cooked quinoa, barley, or millet for a different texture and nutritional profile.
Add 1/3 cup of toasted chopped walnuts or pecans to the filling for a delightful crunch and richness.
For a bit of heat, add 1/4 to 1/2 teaspoon of red pepper flakes to the tomato sauce.
Incorporate other fresh herbs like parsley or mint into the filling along with the dill for more complex flavors.
With cabbage, lentils, and mushrooms, this dish is an excellent source of dietary fiber, which promotes digestive health, helps regulate blood sugar, and contributes to a feeling of fullness.
Lentils are a fantastic source of plant-based protein, essential for muscle repair, immune function, and providing sustained energy.
This recipe is naturally low in saturated fat and free of cholesterol. The high fiber content and antioxidants from tomatoes, like lycopene, contribute to cardiovascular wellness.
Cabbage provides significant amounts of Vitamin C and Vitamin K, while tomatoes and mushrooms offer essential minerals like potassium and selenium, supporting overall health and immunity.
Each serving of three rolls contains approximately 350-400 calories. This is an estimate and can vary based on the exact ingredients and portion sizes used.
Yes, this is a very healthy dish. It's packed with fiber from the cabbage and lentils, rich in plant-based protein, and loaded with vitamins and antioxidants from the vegetables and tomatoes. It is also low in saturated fat and cholesterol-free.
Absolutely. The core ingredients are naturally gluten-free. Simply ensure that your vegetable broth is certified gluten-free to avoid any cross-contamination.
Yes, they freeze beautifully. Allow the baked rolls to cool completely, then transfer them to a freezer-safe container, with sauce. They can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
These rolls are a complete meal on their own, but they pair wonderfully with creamy mashed potatoes, a slice of hearty rye bread to soak up the sauce, or a simple side salad with a vinaigrette dressing.
