Easy Vegetarian Cabbage Rolls
this is an easy, healthy vegetarian take on traditional cabbage rolls
Equipment
- Instant Pot
- Dutch Oven or baking dish with aluminum foil
- Oven
- cheese grater
Ingredients
- 1 head cabbage
- 1 cup dried lentils
- 1 cup dried long-grain brown rice
- 2 jars pasta sauce
- 1 cup shredded cheese
Instructions
Making the Filling
- Cook lentils and rice. I typically cook each of these separately in my Instant Pot.
- For lentils, add 1 cup lentils (rinsed) and 1.5 cups filtered water to Instant Pot. Seal and cook for 6 minutes on high pressure.
- For long-grain brown rice, spray bottom of Instant Pot with oil to keep the rice from sticking. Then add 1 cup (rinsed) rice and 1 cup filtered water to Instant Pot. Seal and cook for 25 minutes on high pressure.
- Grate 1 cup of cheese. I like sharp cheddar.
- After both lentils and rice have cooked, combine them in a large bowl with shredded cheese and 1 jar of pasta sauce. I use this filling for a multitude of recipes. I love it in cabbage rolls or stuffed peppers. (In fact, one batch of filling will make enough for 2 recipes: both stuffed peppers and cabbage rolls, which makes planning meals easy.)
Cooking the Cabbage
- Place the whole cabbage (washed) on the trivet in the Instant Pot. Add 2 cups water. Seal and cook for 5 minutes on high pressure. Allow to depressurize naturally. Then open, making sure not to burn yourself and remove the cabbage. Place it in a bowl and allow it to cool until you can touch it without risking a burn.
Making the Cabbage Rolls
- Preheat oven to 375° F.
- Peel off the cabbage leaves one at a time and place between ⅛-¼ cup of filling in the center of each leaf. Wrap the sides of the leaf around the filling, then roll up the leaf to form a cabbage roll. Place the cabbage rolls face down in a dutch oven or large baking dish.
- Repeat this process until the cabbage leaves get too small to use. Then, layer the extra cabbage leaves on top of the rolls.
- Spread a jar of pasta sauce across the top of the rolls.
- Place lid on Dutch Oven or cover baking dish with aluminum foil or glass lid.
- Bake at 375° F or 1 hour and 15 minutes.
Notes
*If you don't have a Dutch Oven, I highly recommend this one by Cuisinart. It is fantastic for cooking everything from soups, casseroles, cabbage rolls and stuffed peppers, to baking sourdough bread. I use mine daily.