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.
Ingredients
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
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