2h 15mWalnut Lentil Stuffed Cabbage Rolls
Green cabbage rolls filled with brown lentils, bulgur wheat, cremini mushrooms, crushed tomatoes, and walnuts. This vegan weekend dinner bakes until the rolls are tender and the tomato sauce is bubbling.
- Rating
- 4 stars from 1 rating
- Energy
- 405 calories per serving
- Protein
- 16.9 g per serving
- Carbs
- 59.1 g per serving
- Fat
- 14.7 g per serving
- Sodium
- 842 mg per serving
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Cook this recipe
- green cabbage-1 head
- low-sodium vegetable broth-2 cups
- water-1 cup
- cremini mushrooms-8 oz
- dry brown lentils-0.75 cups
- yellow onion-1 medium
- garlic-4 cloves
- crushed tomatoes-1 can
- walnuts-0.75 cups
- dry bulgur wheat-0.5 cups
- olive oil-2 tbsp
- kosher salt-1.5 tsp
- black pepper-0.5 tsp
Preheat the oven to 375°F. Dice the onion, mince the garlic, finely chop the mushrooms and walnuts, and rinse the lentils under cool water.
Keep fingers tucked and the knife blade angled away from your hands while chopping.
Bring a large pot of water to a boil. Core the cabbage, lower it into the water, and simmer for 2 to 3 minutes at a time, peeling away softened outer leaves with tongs until you have about 12 large pliable leaves.
Use tongs and keep your hands clear of steam when handling cabbage in boiling water.
Lay the cabbage leaves flat and trim the thick center ribs so the leaves roll easily. Set the leaves aside until cool enough to handle.
Let hot cabbage leaves cool slightly before handling, and keep fingers tucked while trimming the ribs.
In a medium saucepan, combine the lentils, vegetable broth, 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer uncovered for 20 to 25 minutes, until the lentils are just tender.
Simmer gently to reduce splashing from the hot liquid.
Stir the bulgur into the hot lentils, cover the pan, and remove it from the heat. Let it stand for 10 minutes, then drain any excess liquid.
Heat the olive oil in a large skillet over medium heat. Add the onion, mushrooms, garlic, 1/2 teaspoon salt, and remaining black pepper; cook for 8 to 10 minutes until the mushroom liquid evaporates and the mixture is deeply savory and softened.
Add vegetables carefully to the hot oil to reduce splatter.
Stir in the walnuts, cooked lentil-bulgur mixture, and 1/2 cup crushed tomatoes. Cook for 2 minutes, then remove from the heat and let the filling cool slightly.
Spread 1 cup crushed tomatoes in the bottom of the baking dish. Place about 1/3 cup filling near the base of each cabbage leaf, then fold in the sides and roll tightly into individual stuffed cabbage rolls.
Arrange the rolls seam-side down in the baking dish. Spoon the remaining crushed tomatoes over the top, sprinkle with the remaining 1/2 teaspoon salt, and cover tightly with foil.
Bake for 45 minutes, then uncover and bake for 10 to 15 minutes more, until the sauce is bubbling and the cabbage is tender when pierced. Let the rolls rest for 10 minutes before serving.
Use oven mitts when removing the hot baking dish and foil, and open the foil away from your face to avoid steam burns.
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