Vegan Chopped Cabbage Roll Skillet

why make this recipe

Vegan Chopped Cabbage Roll Skillet is a delicious and hearty dish that is perfect for anyone looking to enjoy a plant-based meal. With its comforting flavors and nutritious ingredients, this recipe brings the traditional taste of cabbage rolls into a quick and easy skillet dish. It’s a colorful meal packed with protein from lentils and walnuts, making it filling and satisfying. Plus, it’s a great way to use cabbage, which is often overlooked in many recipes.

how to make Vegan Chopped Cabbage Roll Skillet

Ingredients

• 4 tablespoons olive oil, divided
• 1 small head of cabbage, cored and chopped (about 6 cups chopped cabbage)
• 1 teaspoon garlic powder
• 2 teaspoons paprika, divided
• Sea salt and ground black pepper, to taste
• 1 medium yellow onion, small dice
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3/4 cup French lentils, uncooked
• 1/2 cup white long grain rice, uncooked
• 1/3 cup walnuts, finely chopped
• 5.5 oz (162 ml) can tomato paste
• 14.5 oz (428 ml) can diced tomatoes
• 5 cups vegetable stock, plus extra
• 2 teaspoons cane sugar, or other sweetener of choice
• 1 tablespoon Tamari soy sauce
• 1 teaspoon apple cider vinegar
• Vegan sour cream, for serving
• Chopped dill or parsley (or both) for serving

Directions

1. Preheat the oven to 425°F.
2. Place the chopped cabbage on a large baking sheet.
3. Drizzle the cabbage with 2 tablespoons of olive oil, garlic powder, 1 teaspoon of paprika, salt, and pepper.
4. Toss to coat evenly and roast until tender and browned, checking at 15 minutes and tossing.
5. In a pot over medium heat, add remaining olive oil and onion. Sauté for 6-7 minutes.
6. Add garlic, thyme, and the remaining paprika. Stir until fragrant.
7. Add lentils, rice, and walnuts, then stir in the tomato paste.
8. Add diced tomatoes and vegetable stock, seasoning with salt and pepper.
9. Cover and simmer until lentils and rice are tender, about 35-40 minutes, adding more stock if needed.
10. Stir in sugar, Tamari, and vinegar, then mix in the roasted cabbage.
11. Serve with vegan sour cream and dill or parsley.

how to serve Vegan Chopped Cabbage Roll Skillet

This dish is best served warm. You can add a dollop of vegan sour cream on top for extra creaminess. Sprinkle chopped dill or parsley for a fresh kick. It’s perfect as a main dish for lunch or dinner.

how to store Vegan Chopped Cabbage Roll Skillet

Store any leftovers in an airtight container in the fridge. It will keep well for about 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.

tips to make Vegan Chopped Cabbage Roll Skillet

1. Adjust the seasonings according to your taste. You can add more spices for extra flavor if you like.
2. Feel free to incorporate other vegetables, like bell peppers or carrots, for added color and nutrition.
3. Make sure to watch the cabbage while roasting so it doesn’t burn. Toss it every 15 minutes for even cooking.

variation

You can use brown rice or quinoa instead of white rice for a different flavor and texture. For a spicier version, add red pepper flakes or your favorite hot sauce.

FAQs

Can I make this recipe ahead of time?
Yes! You can prepare the lentil and rice mixture in advance, and just roast the cabbage when you’re ready to serve.

Is this dish gluten-free?
If you use gluten-free Tamari soy sauce, then this dish can be gluten-free.

Can I freeze Vegan Chopped Cabbage Roll Skillet?
Yes, you can freeze this dish. After cooking, let it cool down, then store it in an airtight container. It will last for up to 3 months in the freezer.

Vegan Chopped Cabbage Roll Skillet

A delicious and hearty plant-based skillet dish that captures the essence of traditional cabbage rolls with protein-rich lentils and walnuts.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Main Course

Cuisine American, Vegan

Servings 4 servings

Calories 320 kcal

Ingredients

  

1x2x3x

For the roasted cabbage

• 4 tablespoons olive oil, divided
• 1 small head cabbage, cored and chopped (about 6 cups chopped cabbage)
• 1 teaspoon garlic powder
• 2 teaspoons paprika, divided
• Sea salt and ground black pepper, to taste

For the filling

• 1 medium yellow onion, small dice
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3/4 cup French lentils, uncooked
• 1/2 cup white long grain rice, uncooked
• 1/3 cup walnuts, finely chopped
• 5.5 oz can tomato paste
• 14.5 oz can diced tomatoes
• 5 cups vegetable stock, plus extra
• 2 teaspoons cane sugar, or other sweetener of choice
• 1 tablespoon Tamari soy sauce
• 1 teaspoon apple cider vinegar

Instructions

 

Preparation

• Preheat the oven to 425°F.
• Place the chopped cabbage on a large baking sheet.
• Drizzle the cabbage with 2 tablespoons of olive oil, garlic powder, 1 teaspoon of paprika, salt, and pepper.
• Toss to coat evenly and roast until tender and browned, checking at 15 minutes and tossing.

Cooking the Filling

• In a pot over medium heat, add remaining olive oil and onion. Sauté for 6-7 minutes.
• Add garlic, thyme, and the remaining paprika. Stir until fragrant.
• Add lentils, rice, and walnuts, then stir in the tomato paste.
• Add diced tomatoes and vegetable stock, seasoning with salt and pepper.
• Cover and simmer until lentils and rice are tender, about 35-40 minutes, adding more stock if needed.
• Stir in sugar, Tamari, and vinegar, then mix in the roasted cabbage.

Notes

Serve warm with a dollop of vegan sour cream and sprinkle with chopped dill or parsley. Adjust seasonings to taste and incorporate other vegetables if desired.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 600mgFiber: 14gSugar: 6g

Keyword Cabbage Skillet, Healthy Dinner, Plant-Based Meal, Skillet Recipe, Vegan Cabbage Rolls

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