Daniel Fast Cabbage Rolls with Lentils Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Prepare Tomato Sauce: In a bowl, whisk together tomato sauce, maple syrup or date syrup, apple cider vinegar, salt, and pepper until fully combined.
- 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.
- Arrange in Baking Dish: Position cabbage rolls seam side down in a baking dish, fitting them snugly together.
- Layer with Sauce: Pour the prepared tomato sauce evenly over the arranged cabbage rolls, ensuring each roll is well coated.
- 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.
- 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
