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🍽️ Vegan Cabbage Rolls

275 kcal · 30 min · 4 servings

Vegan Cabbage Rolls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the lentils in a bowl with cold water overnight.
  2. 2. Drain the soaking water the next day.
  3. 3. Cover the lentils with about 400 milliliters of fresh water in a pot.
  4. 4. Bring the water to a boil.
  5. 5. Cook the lentils for around 25 minutes until they are soft.
  6. 6. Fill a large pot with about 4 liters of water and add salt.
  7. 7. Bring the salted water to a boil.
  8. 8. Wash the white cabbage thoroughly under running water.
  9. 9. Remove any damaged or wilted leaves from the cabbage head.
  10. 10. Place the whole cabbage head into the boiling water.
  11. 11. Cook the cabbage for about 8 to 10 minutes.
  12. 12. Carefully remove the cabbage head from the pot.
  13. 13. Rinse the cabbage immediately with cold water to stop the cooking process.
  14. 14. Carefully separate about 12 soft leaves from the cabbage head.
  15. 15. Cut out the hard central rib of each leaf in a wedge shape.
  16. 16. Let the prepared leaves cool down.
  17. 17. Slice the remaining cabbage into thin strips.
  18. 18. Halve the onions and peel them.
  19. 19. Chop the onions into small pieces.
  20. 20. Peel the carrots and celery.
  21. 21. Remove the ends from the carrots and celery.
  22. 22. Grate the carrots and celery coarsely.
  23. 23. Heat 2 tablespoons of oil in a pan over medium heat.
  24. 24. Add half of the chopped onions to the hot pan.
  25. 25. Sauté the onions for about 2 minutes.
  26. 26. Add the grated carrots and celery to the pan.
  27. 27. Fry the vegetables for another 2 minutes.
  28. 28. Pour the cooked lentils into a colander.
  29. 29. Let the lentils drain well.
  30. 30. Place the lentils in a bowl.
  31. 31. Lightly mash the lentils with a fork.
  32. 32. Add the sautéed onion mixture to the bowl.
  33. 33. Add the grated carrots and celery to the bowl.
  34. 34. Add breadcrumbs to the filling.
  35. 35. Mix all filling ingredients well together.
  36. 36. Season the filling with salt.
  37. 37. Season the filling with pepper.
  38. 38. Season the filling with paprika.
  39. 39. Take a prepared cabbage leaf.
  40. 40. Place 1 to 2 tablespoons of filling in the center of the leaf.
  41. 41. Fold the short right side of the leaf over the filling.
  42. 42. Fold the short left side of the leaf over the filling.
  43. 43. Insert a toothpick through the roll to secure it.
  44. 44. Repeat this with all cabbage leaves and the filling.
  45. 45. Heat 2 tablespoons of oil in a large pot over medium heat.
  46. 46. Place the cabbage rolls into the pot.
  47. 47. Fry the rolls on both sides for about 5 minutes.
  48. 48. Remove the fried rolls from the pot.
  49. 49. Place the rolls on a plate.
  50. 50. Add another 2 tablespoons of oil to the same pot.
  51. 51. Heat the oil over medium heat.
  52. 52. Add the remaining chopped onions to the pot.
  53. 53. Add the sliced remaining cabbage to the pot.
  54. 54. Fry the onions and cabbage for about 5 minutes.
  55. 55. Deglaze the vegetables with wine.
  56. 56. Deglaze the vegetables with broth.
  57. 57. Place the cabbage rolls back into the pot.
  58. 58. Cover the pot with a lid.
  59. 59. Cook the rolls for about 15 to 20 minutes over low heat.
  60. 60. Place the cornstarch in a small bowl.
  61. 61. Add some cold water to the starch.
  62. 62. Stir the starch and water until smooth.
  63. 63. Remove the finished rolls from the pot.
  64. 64. Place the rolls on a serving plate.
  65. 65. Bring the sauce in the pot to a boil.
  66. 66. Slowly add the mixed starch into the boiling sauce.
  67. 67. Stir the sauce until it thickens.
  68. 68. Season the sauce finally with salt.
  69. 69. Season the sauce finally with pepper.
  70. 70. Enjoy your meal!

Nutrition per serving