Vegan Stuffed Cabbage Rolls
Ingredients:
- 1 large head of cabbage
- 1 cup cooked brown rice
- 1 cup cooked lentils
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 tablespoon olive oil
Instructions:
- Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil.
- Carefully remove the core of the cabbage with a knife.
- Place the whole head of cabbage in the boiling water and cook for about 5-7 minutes until the outer leaves are soft and pliable.
- Remove the cabbage from the water and carefully peel off the softened leaves. Set aside.
- Prepare the Filling:
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until fragrant and translucent, about 5 minutes.
- Stir in cooked brown rice, lentils, diced tomatoes, paprika, oregano, salt, and pepper. Cook for another 5 minutes until well combined.
- Assemble the Rolls:
- Place a spoonful of the filling onto the center of each cabbage leaf.
- Roll the cabbage leaf tightly around the filling, tucking in the sides as you go.
- Place the rolls seam side down in a large baking dish.
- Bake the Rolls:
- Preheat the oven to 375°F (190°C).
- Pour vegetable broth over the cabbage rolls in the baking dish.
- Cover the dish with aluminum foil and bake for 45-50 minutes, or until the cabbage rolls are tender.
- Serve:
- Remove the cabbage rolls from the oven and let them cool for a few minutes.
- Serve warm, optionally garnished with fresh herbs like parsley or dill.
Nutritional Information (per serving, assuming 4 servings):
- Calories: 289
- Total Fat: 4.8g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 662mg
- Total Carbohydrates: 51.7g
- Dietary Fiber: 14.8g
- Sugars: 10.1g
- Protein: 13.4g
Nutritional values are approximate and may vary depending on specific ingredients used.