Daniel Fast Cabbage Rolls with Lentils and Tomato Sauce Recipe

Introduction

These Daniel Fast Cabbage Rolls with Lentils offer a wholesome and flavorful plant-based meal. Packed with nutritious lentils and fresh vegetables, they are perfect for a comforting dinner that aligns with clean eating principles.

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 cooled leaves and set aside.
2. Step 2: 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. 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 an extra depth of flavor, add a pinch of smoked paprika or cumin to the lentil filling.
• If you prefer a spicier dish, include a dash of crushed red pepper flakes in the tomato sauce.
• Use kale or Swiss chard leaves as an alternative to cabbage for a different texture and taste.
• Leftover cabbage rolls can be enjoyed cold or reheated, making great meal prep options.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. You can also freeze the rolls, covered well, for up to 3 months; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry lentils?

Yes, canned lentils can be used to save time. Rinse and drain them well, then add directly to the sautéed vegetables, reducing cooking time accordingly.

Is this recipe suitable for other diets?

Absolutely. This recipe is vegan, gluten-free, and free from common allergens, making it ideal for a variety of dietary needs including the Daniel Fast.

Daniel Fast Cabbage Rolls with Lentils and Tomato Sauce Recipe

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★★★★★

4.6 from 89 reviews

• Author: anna
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Daniel Fast Cabbage Rolls Lentils recipe features tender cabbage leaves stuffed with a flavorful lentil and vegetable filling, smothered in a rich tomato sauce. Perfectly suited for those following a plant-based fast, the dish is hearty, healthy, and satisfying, offering a delicious way to enjoy nutritious ingredients in a comforting baked meal.

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Ingredients

Scale 1x2x3x

Cabbage and Filling

• 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

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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 become pliable. Remove from water, drain, and let cool. Peel off the cooled leaves and set aside for stuffing.
2. Cook Lentils: Combine lentils and vegetable broth in a saucepan. Bring to a boil, then 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 and fragrant, about 5 to 7 minutes.
4. Combine Lentil Filling: Stir the cooked lentils into the skillet with sautéed 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 the flavors to blend well.
5. Prepare Tomato Sauce: In a bowl, whisk together the 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 the sides of the leaf and roll tightly to encase the filling securely.
7. Arrange in Baking Dish: Position the cabbage rolls seam side down in a baking dish, arranging them snugly together.
8. Layer with Sauce: Pour the prepared tomato sauce evenly over the cabbage rolls, making sure each roll is well coated with sauce.
9. Bake: Preheat oven to 375°F (190°C). Bake the cabbage rolls for 25 to 30 minutes until heated through and the sauce is bubbling.
10. Serve: Remove the baking dish from the oven and allow the rolls to cool slightly. Serve warm, spooning additional sauce over the top if desired.

Notes

• Use a large pot for boiling cabbage to ensure leaves soften evenly.
• Lentils can be green or brown – both work well in this recipe.
• You can substitute maple syrup with date syrup or another preferred natural sweetener.
• For extra flavor, add smoked paprika or chili flakes to the filling if desired.
• This dish can be prepared ahead of time and refrigerated before baking.
• Leftovers keep well refrigerated and can be reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian

Keywords: Daniel Fast, cabbage rolls, lentils, vegan, healthy, baked casserole, plant-based, gluten-free option, vegetarian, vegetable stuffed cabbage