Vegan Kohlrouladen

Method

30 min prep · 60 min cook

1. Remove the core from the cabbage and carefully peel off the leaves, blanching them in boiling water for a few minutes until soft. Set aside to cool.

2. In a skillet, heat olive oil over medium heat. Add onions, garlic, and carrot, cooking until softened.

3. Combine the cooked rice, lentils, sautéed vegetables, salt, pepper, and smoked paprika in a bowl.

4. Place a portion of the filling in the center of each cabbage leaf, roll it up, and secure with a toothpick.

5. In a large pot, combine diced tomatoes, tomato paste, and vegetable broth, bringing it to a simmer.

6. Serve the kohlrouladen with the sauce spooned over the top.

Courses: Dinner

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