Vegetarian Cabbage Rolls: Week 2, January 2020

Prep Time: 20 mins                    Cook Time:  30 mins                 Yield: Serves 8 rolls

Adapted from


¼ cup olive oil

1 large onion, chopped

1 cup mushrooms, chopped

1 cup cooked red lentils

1 cup of cooked white rice

1 tbsp flaxseed, ground

8 full cabbage leaves or 14 -16 half leaves

1 can of diced tomatoes

1 can tomato sauce

¼ cup fresh parsley or 2 tsps. Dried parsley

Salt & pepper to taste


Cook the rice and the red lentils beforehand (can cook rice in vegetable stock for additional flavor)

In a medium saucepan, heat half the oil and add mushrooms and cook until browned

Add half of the chopped onion. Sauté the onion until it begins softening and turning translucent.

Add in the cooked red lentils and the cooked rice and seasoning to taste cooking for 5 minutes. Set this mixture aside and stir in the parsley.

In a large saucepan, bring water to the boil and boil the cabbage leaves for 1-2 minutes each. Remove from water and set aside.

In the same large saucepan (without the water), add the remainder of the oil and onion and sauté for 2 minutes.

Add in the canned tomatoes and tomato sauce and simmer for 10 minutes.

Add in ½ cup of water and season to taste.

While the sauce is cooking, layout the cabbage leaves overlapping smaller leaves to form one larger leaf if necessary. Form good size oval shapes and Place the oval shape in the centre of each cabbage leaf. Fold the bottom half of cabbage over the filling, then fold in sides and roll up tightly. Transfer cabbage rolls seam side down on a plate.

Once you have finished rolling the cabbage rolls and the sauce has been cooking for 10 minutes, place all the cabbage rolls in the sauce and cook for another 10 minutes.

Serve warm on its own, with mashed potato or bread.