Vegan Cabbage Rolls

Instructions

1. Step 1

   Combine the brown rice and water in the saucepan. Bring to a boil, cover, reduce to low heat, and cook until the water is absorbed and the rice is tender; remove from the heat and let it stand covered for 5 minutes.

   Timer: 35 min (fixed)

   Ingredients used: 150.0 gr brown rice, 300.0 ml Water

   Cookware: saucepan

2. Step 2

   Bring a large pot of water to a boil. Cut around the cabbage core, lower the head into the water, and use tongs to remove 12 leaves individually as they soften; drain them in the colander.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 piece Green Cabbage

   Cookware: Chef Knife, colander, kitchen tongs, large pot

3. Step 3

   Cut the thick central rib from each cabbage leaf without cutting through the whole leaf. Finely chop the remaining tender cabbage and discard the tough core.

   Timer: 8 min (fixed)

   Cookware: Chef Knife, cutting board

4. Step 4

   Heat 1 ¼ tbsp (20 ml) olive oil in the skillet over medium heat. Add 1 piece (120 gr) onion and the mushrooms, then cook until their released moisture has evaporated and the vegetables begin to brown.

   Timer: 9 min (fixed)

   Ingredients used: 250.0 gr Mushroom, 20.0 ml Olive Oil, 120.0 gr Yellow Onion

   Cookware: skillet

5. Step 5

   Add the garlic, smoked paprika, and thyme to the skillet. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Thyme, 12.0 gr Garlic, 4.0 gr Smoked Paprika

   Cookware: skillet

6. Step 6

   Combine the prepared rice and mushroom mixture with the lentils, parsley, lemon juice, 1 tsp (6 gr) salt, and black pepper. Let the filling cool slightly while making the sauce.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 250.0 gr Brown Lentil, 15.0 ml Lemon Juice, 20.0 gr Parsley, 6.0 gr Salt

   Cookware: mixing bowl

7. Step 7

   Heat the remaining 2 tsp (10 ml) olive oil in the saucepan over medium heat. Add the remaining ½ piece (60 gr) onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 60.0 gr Yellow Onion

   Cookware: saucepan

8. Step 8

   Stir in the tomato passata, vegetable stock, and remaining ¾ tsp (4 gr) salt. Bring to a gentle simmer over medium heat, then cook over low heat.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 gr Salt, 700.0 ml Tomato Passata, 250.0 ml Vegetable Stock

   Cookware: saucepan

9. Step 9

   Preheat the oven to 190°C. Spread the chopped cabbage and one-third of the tomato sauce in the casserole dish.

   Timer: 5 min (fixed)

   Cookware: casserole dish

10. Step 10

    Divide the filling among the 12 cabbage leaves. Fold the sides over the filling, roll each leaf snugly, and arrange the rolls seam-side down in the casserole dish; pour over the remaining sauce.

    Timer: 15 min (fixed)

    Cookware: casserole dish

11. Step 11

    Cover the casserole dish and bake at 190°C until the cabbage is tender and the sauce bubbles around the rolls.

    Timer: 45 min (fixed)

    Cookware: casserole dish

12. Step 12

    Uncover and bake at 190°C until the sauce thickens slightly and the tops begin to color.

    Timer: 15 min (fixed)

    Cookware: casserole dish

13. Step 13

    Remove the cabbage rolls from the oven and rest before serving.

    Timer: 10 min (fixed)

    Cookware: casserole dish