Ingredients
Scale
- 1 large head of green cabbage
- 1 cup uncooked white or brown rice
- 1 cup cooked brown lentils (canned or boiled)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 8 oz mushrooms, finely chopped
- 1 can (24 oz) tomato sauce or crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar (optional, for balance)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Preparation and Cabbage Softening – Bring a large pot of salted water to a boil. Remove the core from the cabbage head with a sharp knife. Carefully lower the whole head into the boiling water for 3 to 5 minutes. As the outer leaves soften and become translucent, peel them off one by one with tongs and set them aside on a plate. Repeat until you have about 12 to 15 large leaves. Trim the thick woody vein from the back of each leaf so they are easier to roll. Meanwhile, cook the rice according to package instructions until tender but not mushy.
- Step 2: Cooking the Vegetarian Filling – Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the chopped mushrooms and cook until they release their moisture and turn golden brown. Add the minced garlic, dried thyme, and smoked paprika, cooking for another minute until fragrant. In a large mixing bowl, combine the cooked rice, cooked lentils, and the sautéed mushroom mixture. Season generously with salt and pepper. Add 1/2 cup of the tomato sauce to the filling to bind it together.
- Step 3: Assembly and Baking – Preheat your oven to 350°F (175°C). In a separate bowl, mix the remaining tomato sauce with apple cider vinegar and brown sugar. Spread a thin layer of this sauce on the bottom of a large baking dish. To assemble the rolls, lay a cabbage leaf flat, place 2-3 tablespoons of filling near the stem end, fold in the sides, and roll tightly toward the top. Place the rolls seam-side down in the baking dish. Pour the remaining sauce evenly over the rolls. Cover the dish tightly with foil.
- Step 4: Plating and Serving – Bake the rolls for 45 to 50 minutes until the cabbage is tender and the sauce is bubbling. Let the dish rest for 10 minutes before serving to allow the flavors to meld. To plate, carefully lift two rolls onto a shallow bowl or plate, spooning extra tomato sauce over the top. Garnish with fresh parsley or a dollop of Greek yogurt or vegan sour cream if desired. Serve alongside a crusty piece of bread to soak up the delicious sauce.
- Cook Time: 90 minutes