These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.
Course Entree
Cuisine Polish
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 4
Calories 394 kcal
Author Alissa
Ingredients
1 head of green cabbage, see note
For the Filling
3/4 cup brown lentils
3 cups water
1/2 cup uncooked quinoa
1 cup vegetable broth
1 small onion, diced
1 tablespoon vegetable oil
1 tablespoon red wine vinegar
2 tablespoons soy sauce
1 teaspoon smoked paprika
For the Sauce:
1 (28 ounce) can tomato puree
1 tablespoon maple syrup, or sweetener of choice
1 1/2 teaspoons red wine vinegar
salt and pepper to taste
Instructions
Place about 3 inches of water into a large pot and add cabbage. Place over high heat. Bring to a boil, lower heat and and cover. Allow to steam until leaves peel off easily, about 20 minutes. Remove from heat and allow to cool for a few minutes.
While the cabbage steams, begin preparing the filling. Place the water into a small saucepan and add lentils. Bring the water to a boil, lower heat and allow to simmer until lentils are just fully cooked, about 35 minutes, adding water to the pot as needed. When lentils are finished cooking, drain any excess liquid.
For full instructions you can go to : https://www.connoisseurusveg.com