Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

A veganized version of a traditional comfort food that swaps out the meat for nutritionally dense lentils.

Ingredients:

·         1 head of cabbage

·         1 cup of lentils

·         2 cups of vegetable broth

·         1 jar of marinara sauce

·         1 tbsp oil

·         1 green bell pepper (chopped)

·         1 tbsp minced garlic

·         ½ red onion (chopped)

·         1 cup mushrooms (chopped finely)

·         1 small can of black olives (chopped finely)

·         1 (14 oz) can of diced tomatoes

·         1/2 cup of brown rice

·         Season to Taste: Italian seasoning, Complete seasoning, garlic powder, onion powder

·         Toppings: Parmesan cheese (#VeganOfCourse), parsley

Instructions:

1.       Prep Cabbage: Add head of cabbage to a pot of boiling water. Cook for about 5-10 minutes. Peel the softened leaves off the cabbage. Repeat until all the larger leaves are peeled off.

2.       Cook Lentils:  add your lentils and vegetable broth. Cook until tender.

3.       Cook Rice: cook your rice according to the package

4.       Prep sauce: heat marinara sauce and season to taste

5.       In a heated skillet, add oil, garlic, onion, and peppers. Cook until fragrant.

6.       Add mushrooms, olives, tomatoes, and rice. Mix well and season to taste.

7.       Preheat oven to 350 digress F.

8.       Add about a cup of sauce to the bottom of a baking dish.

9.       Lay cabbage leaf flat on a cutting board. Add about 2 tbsp of filling then roll.

10.   Place cabbage roll into you baking dish and repeat.

11.   Cover cabbage rolls with the remaining sauce.

12.   Bake in the oven for about 20 minutes.

13.   Garnish with your toppings.

14.   Enjoy