Vegan Cabbage Rolls Esselstyn Style

By Crystal Pirri | December 16, 2019

I love cabbage, especially red cabbage chopped up in one of my favorite soups. When I threw a couple of ideas out to my husband, his vote was cabbage rolls, so cabbage rolls it was!

These turned out way better and more flavorful than I thought they would, and now my fridge is stocked with at least two more days of delicious leftovers.

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Prep Time: 30

Cook Time: 1 30

Total Time: 2

Course: Dinner, Main Course

Cuisine: American

Keyword: cabbage, esselstyn, lentils, nooil, oilfree, wfpbno

Servings: servings

Calories: 222kcal

Author: Crystal Pirri

Ingredients

1 cup brown rice
1 cup green lentils
3 stalks celery diced
1 onion diced
3 cloves garlic minced
28 oz diced tomatoes
1 savoy cabbage

Instructions

Prepare the rice and lentils in separate pots, according to package instructions.
Preheat oven to 350º
When almost finished, start a large pot of water to boil for the cabbage.
Cut the stem out of the bottom of the cabbage, leaving the rest of the head intact.
Once boiling, drop the cabbage in. The layers should come off easily after boiling a few minutes- each layer will need a minute or two to boil before sliding off. Continue until all layers are off, then drain.
In a large bowl, combine cooked rice, lentils, celery, onion, garlic and 1/4 of the can of diced tomatoes. Mix well.
Lightly coat the bottom of a 9x13 glass pan with sauce from the diced tomatoes. Just enough to "oil" the pan.
Taking the cabbage pieces one at a time, add one or two spoonfuls of mixture to the center of each cabbage "bowl" and roll up. Place each roll seam-side down in the pan.
When pan is full, spoon remaining mixture over the rolls, and cover with the rest of the diced tomatoes.
Cover with foil or an oven-safe lid and bake for 60 minutes.
Serve immediately, adding salt and pepper as desired.