Vegan Kohlrouladen (Cabbage Rolls)

Ingredients

• 1 head Large green cabbage
• 1 cup Cooked brown rice
• 1/2 cup Cooked green lentils
• 1 medium Onion, chopped
• 1 medium Carrot, grated
• 1 stalk Celery, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 can Diced tomatoes
• 1 cup Vegetable broth
• 1 teaspoon Dried herbs (marjoram, thyme)
• 1/2 teaspoon Smoked paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage, one by one, until you have about 10-12 leaves. Blanch the leaves in the boiling water for 2-3 minutes until softened. Remove and set aside.
2. 2In a large bowl, combine cooked rice, cooked lentils, chopped onion, grated carrot, chopped celery, minced garlic, tomato paste, dried herbs, smoked paprika, salt, and pepper.
3. 3Place a cabbage leaf on a flat surface. Spoon a portion of the rice and lentil mixture onto the base of the leaf. Fold in the sides and roll up tightly.
4. 4In a large pot or Dutch oven, arrange the cabbage rolls seam-side down.
5. 5Pour diced tomatoes and vegetable broth over the cabbage rolls. Bring to a simmer, then reduce heat, cover, and cook for 45-60 minutes, or until the cabbage is tender.
6. 6Serve hot with the tomato sauce.

Substitutions

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