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lentil bolognese stuffed cabbage rolls

Lentil Bolognese Stuffed Cabbage Rolls Plated
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These hearty Lentil Bolognese Stuffed Cabbage Rolls are a comforting and flavorful plant-based take on a classic dish. Filled with a rich and savory lentil bolognese, they’re a satisfying and healthy meal perfect for a cozy night in.

Ingredients

Scale
  • 1 large head of cabbage
  • 1 cup brown or green lentils, rinsed
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • Vegan Parmesan cheese, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head. Place the cabbage in the boiling water and cook for about 5-7 minutes, or until the outer leaves become tender and can be easily removed. Carefully remove the outer leaves, one at a time, and set aside to cool. Repeat until you have about 8-10 leaves. If the leaves are too thick, gently flatten the thickest part of the stem with a knife.
  2. While the cabbage is cooking, prepare the lentil bolognese: Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery and cook until softened, about 5-7 minutes.
  3. Add the lentils, crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the lentils are tender and the sauce has thickened.
  4. Preheat oven to 375°F (190°C).
  5. To assemble the cabbage rolls, place a cabbage leaf on a flat surface. Spoon about 1/2 cup of the lentil bolognese mixture onto the center of the leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom to the top.
  6. Place the stuffed cabbage rolls seam-side down in a baking dish.
  7. Pour any remaining lentil bolognese sauce over the cabbage rolls.
  8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the cabbage rolls are heated through and slightly browned.
  9. Garnish with fresh parsley and vegan Parmesan cheese (if using) before serving.

Notes

Serve with a dollop of vegan sour cream or a sprinkle of vegan Parmesan cheese for added flavor.

Find it online: https://grilldrip.com/lentil-bolognese-stuffed-cabbage-rolls/