Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls
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This dish is the ultimate in comfort food and perfect for holiday gatherings. The walnuts offer texture while the tomato and spices bring it all together. Use collard greens as a substitution for cabbage.

Yields: Serves 8


1 onion, chopped

1/4 cup vegetable broth

4 garlic cloves, minced

1/2 tsp ground cumin seeds

1/2 tsp black pepper

1 tsp ground coriander seeds

1/4 cup tomato paste

2 cups water

1/2 cup crushed walnuts

1/2 cup dry lentils

1/2 cup dry brown rice

3/4 tsp salt, or to taste

1 small head green cabbage


Over medium heat, sauté onion in a pot with broth until onion becomes brown. Add garlic, cumin, black pepper, and coriander and sauté for 2 minutes. Add tomato paste and sauté for another 3 minutes, stirring the whole time. Stir water into the pot until tomato paste is thoroughly combined and bring to a boil.

Add walnuts, lentils, and rice. Cover pot, allow water to boil again, and then reduce heat to low. Cook for 20-45 minutes, or until the rice is tender. Season with salt to taste.

While lentils and rice are cooking, tear the leaves off of the cabbage and steam them until they are soft, about 20 minutes.*

Stuff cabbage leaves with lentil and rice mixture, rolling the leaves closed and then folding the sides over.

150 calories; 3.9 g fat; 0.4 g saturated fat; 21.9% calories from fat; 0 mg cholesterol; 6.5 g protein; 24.5 g carbohydrate; 4.4 g sugar; 5.9 g fiber; 328 mg sodium; 70 mg calcium; 2 mg iron; 35.7 mg vitamin C; 126 mcg beta-carotene; 0.6 mg vitamin E

Additional Tips

*If the leaves of cabbage are difficult to remove or tear, then cut as much of the stem out as you can and place the whole head in the steamer, stem side down. Let it cool. The leaves should come off whole.

Try adding the tomato paste near the end of the cooking process. Sometimes the acid in the tomatoes will extend the cooking process.

From The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great by Neal Barnard and Robyn Webb.