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.
Ingredients
Scale
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
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 become pliable. Remove from water, drain, and let cool. Peel off the cooled leaves and set aside for stuffing.
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange in Baking Dish: Position the cabbage rolls seam side down in a baking dish, arranging them snugly together.
- Layer with Sauce: Pour the prepared tomato sauce evenly over the cabbage rolls, making sure each roll is well coated with sauce.
- 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.
- 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
