Meatless Savoy Cabbage Rolls with Lentils
These are the main reasons why we adore this recipe:
- the lentil filling is thick and delicious
- the rolls are generously stuffed and baked in a simple tomato sauce
- serve individually or with yogurt and walnuts
- an excellent meatless dinner idea
- vegan, gluten-free, and dairy-free
- easy to make ahead
- feel free to store it in the fridge or freezer
Essential ingredients
We use local, high-quality ingredients in this recipe. You can find more information about the essential ingredients and possible substitutes here.
Lentil sauce - This lentil sauce is divine. We first soak the lentils overnight, then make a delicious sauce using lentils, veggies, herbs, and tomato passata. Lastly, stir in the long-grain rice for some texture and flavor.
Cabbage - use fresh savoy cabbage. Clean it and create twelve individual leaves that will serve for rolls. Before using, blanch in boiling water for 30 seconds.
Tomato sauce - before baking, place the cabbage rolls on homemade tomato sauce in the baking dish. Combine diced tomatoes from a can, herbs, spices, olive oil, and water in the dish. This will create a beautiful base for the rolls and keep them moist.
Storing and freezing
Storing Savoy Cabbage Rolls with Lentils is quick and straightforward. Feel free to store it in two ways.
Place the Savoy Cabbage Rolls with Lentils into an airtight container. Keep in the fridge for up to 4 days. Reheat well before serving.
Freeze the Savoy Cabbage Rolls with Lentils (chilled). Place them in an airtight container or freezer bag and place them in the freezer for up to 2 months. Before serving, defrost and reheat well in the microwave or stove.
How to make Savoy Cabbage Rolls with Lentils at home (video)
Check this short video to master making Savoy Cabbage Rolls with Lentils at home.
Next, try these meatless dishes
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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preparation
Add dried lentils to a bowl. Cover with water and set aside overnight.
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cook the sauce
Place a large skillet over medium-low heat. Add olive oil and diced vegetables. Saute for 5 - 8 minutes until the vegetable softens. Add tomato paste, thyme, oregano, and bay leaf to increase the heat. Saute for another 2 minutes, then add the drained lentils, tomato passata, and water. Cover with a lid, lower the heat to medium-low, and cook for 20 minutes. Add the rice and cook it covered for 20 - 30 minutes or until the rice and lentils are cooked. Season to taste with salt and pepper.
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rolls
Clean the cabbage and arrange 12 leaves on a plate. Place a large, deep pan over medium-high heat. Blanche the leaves in hot, boiling water for 30 seconds, then immediately transfer to cold water to stop the cooking process. Using a knife, remove the thick rib but keep the leaves intact. Add two generous tablespoons of lentil filling and wrap tightly, like a burrito.
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bake
Set a rack in the middle of the oven and preheat it to 210 °C / 410 °F. Prepare a large deep baking dish 25 cm x 30 cm / 10-inch x 12-inch. Add diced tomatoes, oregano, olive oil, salt, and pepper to the baking dish. Stir to combine. Arrange the cabbage rolls over the sauce in a single layer. Drizzle with olive oil and cover with aluminum oil. Place in the oven and bake for 20 minutes at 210 °C / 410 °F, then remove the foil and bake for another 15 - 20 minutes.
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serve
Divide the Savoy Cabbage Rolls with Lentils between six plates and serve with the tomato sauce. Optionally add a dollop of sour cream, greek yogurt or coconut yogurt (vegan). Sprinkle with chopped walnuts and serve.
