Description
A delightful and simplified twist on traditional cabbage rolls, combining earthy flavors of cabbage, rice, and umami-rich vegetables.
Ingredients
Scale
- 1 head of cabbage
- 1 cup brown rice or quinoa
- 1 cup lentils or black beans
- 2 cups mushrooms, chopped (shiitake or cremini)
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 can (14 oz) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 2 cups vegetable broth
- Olive oil
Instructions
- Rinse the rice or quinoa under cold water.
- Cook the grains in a medium pot with water or vegetable broth according to package instructions.
- In a large skillet, heat olive oil over medium heat and sauté garlic and onions until translucent (3-5 minutes).
- Add chopped mushrooms and cook until tender (5-7 minutes).
- Stir in the cooked rice, diced tomatoes, herbs, and spices; mix well.
- Finely chop the cabbage and add to a large mixing bowl.
- Gently fold the filling into the chopped cabbage.
- Spoon the mixture into a greased baking dish and pour vegetable broth over, if desired.
- Cover with aluminum foil and bake at 350°F (175°C) for 25-30 minutes, then uncover and bake for an additional 10 minutes.
- Let it rest for a few minutes before serving.
Notes
Feel free to customize the spices and ingredients based on what you have on hand. Better to slightly undercook grains as they will finish cooking in the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan Unstuffed Cabbage Rolls, Comfort food, Healthy dinner