Stuffed Cabbage with Lean Filling

Stuffed Cabbage with Lean Filling

Indulge in a culinary masterpiece with our gourmet vegan stuffed cabbage rolls, a delectable symphony of flavors that elevates plant-based dining to new heights. Crafted with precision and care, these rolls boast a lean and wholesome filling, combining protein-rich green lentils with nutty brown rice for a satiating experience that transcends traditional expectations.

Creating the Filling: A Symphony of Savory Elegance

In the first act of this culinary journey, we meticulously prepare the filling. Sautéed onions and garlic lay the foundation for an aromatic blend, harmonizing with finely chopped mushrooms and grated carrots to add depth and texture. Enter the starring duo of cooked green lentils and brown rice, infusing the filling with a hearty protein boost, while dried thyme and oregano contribute a symphony of herbal notes that dance on the palate. A pinch of salt and pepper perfects the composition, creating a robust and savory ensemble that is both satisfying and nutritious.

The Art of Cabbage Leaf Elegance: A Culinary Ballet Unveiled

The second act unfolds with the preparation of the cabbage leaves, a delicate ballet of blanching to achieve the perfect pliability. Each leaf becomes a canvas for the masterpiece, cradling a generous spoonful of the lentil and rice filling. With graceful folds and rolls, the cabbage wraps itself around the flavorful core, creating a visually stunning presentation that promises an exquisite culinary experience.

Saucing the Stage: A Tomatolicious Finale

As we approach the grand finale, we introduce a rich tomato sauce that bathes the cabbage rolls in a luscious cascade of flavor. A symphony of crushed and diced tomatoes, vegetable broth, tomato paste, and a touch of maple syrup or agave nectar unveils a harmonious blend of sweet and savory notes. Paprika adds a subtle kick, while salt and pepper harmonize the composition, transforming the tomato sauce into a vibrant crescendo that envelopes each cabbage roll in a delectable embrace.

Baking Brilliance: The Culmination of Culinary Mastery

The penultimate act sees the assembled cabbage rolls take center stage in a preheated oven, allowing the flavors to meld and intensify. Covered with foil, the rolls bake to perfection before unveiling their splendor to the world. As the foil is lifted, the aroma of wholesome elegance fills the air, signaling the culmination of a culinary journey that promises to captivate the senses.

Presentation and Enjoyment: Savoring Every Bite of Plant-Based Opulence

Once the vegan stuffed cabbage rolls emerge from their oven sanctuary, they are left to cool briefly, allowing the flavors to settle and intensify. A sprinkle of fresh herbs, perhaps a touch of parsley, serves as the final brushstroke on this culinary canvas. Present these rolls with pride, and revel in the joy of savoring each bite of plant-based opulence, where wholesome ingredients and culinary mastery come together to redefine the art of vegan gastronomy.

Stuffed Cabbage with Lean Filling


For the Filling:

  • 1 cup green or brown lentils, cooked
  • 1/2 cup brown rice, cooked
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, grated
  • 1 cup mushrooms, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Cabbage Rolls:

  • 1 large head of cabbage
  • 1 can (14 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons maple syrup or agave nectar
  • 1 teaspoon paprika
  • Salt and pepper to taste


  1. Prepare the Cabbage Leaves:
    • Bring a large pot of water to boil.
    • Carefully remove the outer leaves from the cabbage and blanch them in boiling water for about 3-4 minutes or until they are pliable. Remove and set aside.
  2. Make the Filling:
    • In a large skillet, sauté the chopped onion and garlic until softened.
    • Add grated carrot and chopped mushrooms. Cook until the vegetables are tender.
    • Stir in the cooked lentils, cooked rice, thyme, oregano, salt, and pepper. Cook for an additional 5 minutes. Set aside.
  3. Prepare the Tomato Sauce:
    • In a separate bowl, mix together crushed tomatoes, diced tomatoes, vegetable broth, tomato paste, maple syrup (or agave nectar), paprika, salt, and pepper.
  4. Assemble the Stuffed Cabbage:
    • Preheat the oven to 375°F (190°C).
    • Take each blanched cabbage leaf and place a spoonful of the lentil and rice filling in the center. Fold the sides over and roll it up to form a cabbage roll.
    • Place the cabbage rolls seam side down in a large baking dish.
  5. Bake:
    • Pour the tomato sauce over the cabbage rolls, covering them evenly.
    • Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the cabbage is tender.
  6. Serve:
    • Once done, let the stuffed cabbage cool for a few minutes before serving.
    • Optionally, garnish with fresh herbs like parsley before serving.