"This hearty vegan stuffed cabbage is the ultimate comforting meal. Cabbage rolls are filled with lentils and cauliflower rice, covered in a homemade sweet and sour sauce and baked to perfection."
- Debra Klein
Pull off outer leaves to cabbage. Rinse and pat dry
Place lentils, onions, green peppers, cauli-rice, flax seeds, garlic, spices into a bowl and mix well. If using beans, mash a bit with a fork before blending with remaining ingredients.
Combine all ingredients in a saucepan and simmer over low heat for 15 minutes
Preheat oven to 350. Spread 3/4 cup sauce over bottom of casserole dish. Spread one leaf out and spoon 1-2 Tablespoons filling in center of leaf. Fold bottom up and around filling. Place rolled cabbage leaf, seam side down on top of sauce in casserole dish.
1. Continue to roll leaves and place in casserole until dish is full. Sprinkle with salt and pepper, cover will remaining sauce. Pour 3/4 cup water over entire dish, cover and bake for 90 minutes.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.