Daniel Fast Cabbage Rolls with Lentils Recipe

Introduction

These Daniel Fast Cabbage Rolls with Lentils offer a comforting, plant-based meal that’s both hearty and nourishing. Packed with flavorful lentils and vegetables wrapped in tender cabbage leaves, it’s perfect for a wholesome family dinner.

Ingredients

• 1 large head green cabbage
• 1 cup dry green or brown lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, grated
• 1 celery stalk, finely chopped
• 1 can (14 ounces) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups tomato sauce
• 1 tablespoon maple syrup or date syrup
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Step 1: Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 5 to 7 minutes until the outer leaves are pliable. Remove from water, drain, and let cool. Peel off the cooled leaves and set aside.
2. Step 2: In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until lentils are tender. Drain any remaining liquid.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, grated carrot, and chopped celery. Sauté until vegetables are tender, about 5 to 7 minutes.
4. Step 4: Stir cooked lentils into the skillet with vegetables. Add diced tomatoes, dried oregano, dried basil, and season with salt and pepper. Mix thoroughly and cook for an additional 5 to 7 minutes to allow flavors to meld.
5. Step 5: In a bowl, whisk together tomato sauce, maple syrup or date syrup, apple cider vinegar, salt, and pepper until fully combined.
6. Step 6: Place a generous spoonful of the lentil mixture onto each cabbage leaf. Fold in sides and roll tightly to encase the filling.
7. Step 7: Position cabbage rolls seam side down in a baking dish, fitting them snugly together.
8. Step 8: Pour the prepared tomato sauce evenly over the arranged cabbage rolls, ensuring each roll is well coated.
9. Step 9: Bake in a preheated oven at 375°F for 25 to 30 minutes, until the rolls are heated through and the sauce is bubbling.
10. Step 10: Remove from oven and allow to cool slightly. Serve the cabbage rolls warm, spooning additional sauce over the top if desired.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or crushed red pepper to the lentil mixture.
• Try using savoy cabbage for a more tender leaf with a delicate texture.
• Substitute maple syrup with agave nectar or leave it out for a less sweet sauce.
• To make this dish gluten-free, ensure the tomato sauce and broth have no added gluten-containing ingredients.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the oven at 350°F until heated through, or microwave individual servings until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare cabbage rolls in advance?

Yes, you can assemble the rolls a day ahead and refrigerate them covered before baking. This allows the flavors to meld even more.

What can I use instead of lentils?

You can substitute cooked quinoa, rice, or a mixture of cooked beans if you prefer a different texture or flavor.

Daniel Fast Cabbage Rolls with Lentils Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

Delicious and hearty Daniel Fast Cabbage Rolls filled with a savory lentil and vegetable mixture, baked in a flavorful tomato sauce. This vegan and wholesome dish is perfect for a nutritious meal that combines tender cabbage leaves with protein-rich lentils and aromatic herbs.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, American Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cabbage Rolls

• 1 large head green cabbage
• 1 cup dry green or brown lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, grated
• 1 celery stalk, finely chopped
• 1 can (14 ounces) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Tomato Sauce

• 2 cups tomato sauce
• 1 tablespoon maple syrup or date syrup
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Soften Cabbage Leaves: Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 5 to 7 minutes until the outer leaves are pliable. Remove from water, drain, and let cool. Peel off cooled leaves and set aside.
2. Cook Lentils: Combine lentils and vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 to 25 minutes until lentils are tender. Drain any remaining liquid.
3. Sauté Aromatic Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, grated carrot, and chopped celery. Sauté until vegetables are tender, about 5 to 7 minutes.
4. Combine Lentil Filling: Stir cooked lentils into the skillet with vegetables. Add diced tomatoes, dried oregano, dried basil, and season with salt and pepper. Mix thoroughly and cook for an additional 5 to 7 minutes to allow flavors to meld.
5. Prepare Tomato Sauce: In a bowl, whisk together tomato sauce, maple syrup or date syrup, apple cider vinegar, salt, and pepper until fully combined.
6. Assemble Cabbage Rolls: Place a generous spoonful of the lentil mixture onto each cabbage leaf. Fold in sides and roll tightly to encase the filling.
7. Arrange in Baking Dish: Position cabbage rolls seam side down in a baking dish, fitting them snugly together.
8. Layer with Sauce: Pour the prepared tomato sauce evenly over the arranged cabbage rolls, ensuring each roll is well coated.
9. Bake: Bake in a preheated oven at 375°F for 25 to 30 minutes, until the rolls are heated through and the sauce is bubbling.
10. Serve: Remove from oven and allow to cool slightly. Serve the cabbage rolls warm, spooning additional sauce over the top if desired.

Notes

• You can use either green or savoy cabbage if preferred, but green cabbage is sturdier for rolling.
• Soften the cabbage leaves sufficiently to avoid tearing during rolling.
• Leftover cabbage rolls can be stored in the refrigerator for up to 3 days and reheated gently.
• For a spicier variation, add red pepper flakes to the lentil mixture.
• This recipe is naturally vegan, gluten-free, and suitable for the Daniel Fast.

Keywords: cabbage rolls, lentils, Daniel Fast, vegan recipe, healthy dinner, baked cabbage rolls, plant-based, gluten free, vegetarian