-
30
minPrep Time -
60
minCook Time -
90
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
Savory cabbage rolls stuffed with a hearty mixture of rice, lentils, and vegetables, simmered in a rich tomato sauce.
Ingredients
- 1 cup brown rice, cooked
- 1 cup lentils, cooked
- 1 carrot, finely diced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 can of diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- Salt and pepper to taste
Steps:
- 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.
- In a skillet, heat olive oil over medium heat. Add onions, garlic, and carrot, cooking until softened.
- Combine the cooked rice, lentils, sautéed vegetables, salt, pepper, and smoked paprika in a bowl.
- Place a portion of the filling in the center of each cabbage leaf, roll it up, and secure with a toothpick.
- In a large pot, combine diced tomatoes, tomato paste, and vegetable broth, bringing it to a simmer.
- Serve the kohlrouladen with the sauce spooned over the top.
Similar recipes that you might like:
PICKED
Vegan Wild Rice Pilaf
This vegan Wild Rice Pilaf is a nutritious blend of wild rice, crunchy almonds, sweet dried cranberries, and sautéed onions, all tossed
PICKED
Vegan Aloo Gobi
This Classic Vegan Aloo Gobi combines tender potatoes and cauliflower with aromatic spices, offering a hearty, plant-based take on the beloved Indian dish.
PICKED
Avocado Bruschetta
A fresh and vibrant vegan take on traditional bruschetta, topped with creamy avocado and ripe tomatoes
Leave a Reply
You must be logged in to post a comment.
Christmas, Dinner, Easter | No Comments » on Vegan Kohlrouladen