My dinner guests were delighted that I came up with a recipe, and so was I. For the filling, I decided upon short grain brown rice and brown lentils, as I like the texture and earthy flavor of both, but one could just as easily choose quinoa, barley or jasmine rice, and other types of lentils, such of Puy or green. For additional flavor and variation, I added sun-dried tomatoes, Kalamata olives, chopped walnuts and a variety of herbs and spices to give the cabbage rolls a Middle Eastern flair. The addition of nutritional yeast adds a bit of a "cheesy" element to the rolls, but you can omit it and use more chickpea flour for the sauce and in the filling as well so that it is firmer and easier to work with. The tomato sauce is an easy one to make, and although you can use jarred tomato sauce instead, if you are going to the trouble of making these rolls, which aren't very difficult once the prep is done and you get the hang of rolling the cabbage leaves, I highly recommend making a fresh tomato sauce for the dish so that it really shines. It's a fine dish for special occasions, and a good choice for a comforting and filling autumn or winter meal.
As I wanted to keep the dish vegan, I did not add sour cream to the rolls, but if you choose, scoop some over each portion for additional flavor and creaminess for serving.
|Vegetarian Middle Eastern Stuffed Cabbage Rolls|
|Recipe by Lisa Turner|
Cuisine: Middle Eastern
Published on October 22, 2020
No-meat Middle Eastern style cabbage rolls stuffed with lentils, rice, spices and herbs and cooked in a homemade tomato sauce
Preparation: 40 minutes
Cooking time: 55 to 65 minutes
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Audio accompaniment: Nils Frahm - Empty