Vegan Cabbage Rolls

Ingredients

Cabbage

1 large head

Brown rice

1 cup, uncooked

Lentils

1 cup, cooked

Onion

1 medium, diced

Carrot

1 medium, grated

Garlic

3 cloves, minced

Vegetable broth

1 cup

Tomato sauce

2 cups

Dried basil

1 teaspoon

Dried oregano

1 teaspoon

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place the whole head in the boiling water. Cook for 5-7 minutes, or until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool slightly.
3. In a large bowl, combine the cooked brown rice, lentils, diced onion, grated carrot, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well to combine, ensuring the mixture is evenly seasoned.
4. Carefully peel off the cabbage leaves, one by one, trimming off the tough center vein to make rolling easier. Place a generous spoonful of the rice and lentil mixture onto each cabbage leaf and roll it up tightly, tucking in the sides as you go. Place the cabbage rolls seam-side down in a large baking dish.
5. In a separate bowl, mix together the tomato sauce and vegetable broth until well combined. Pour the sauce over the cabbage rolls, covering them completely to ensure they stay moist during baking.
6. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are tender and the sauce is bubbly.
7. Serve the vegan cabbage rolls hot, topped with some of the sauce from the baking dish. These rolls pair perfectly with a side of crusty bread or a fresh garden salad.