Vegan Chopped Cabbage Roll Skillet - The First Mess

Name: Vegan Chopped Cabbage Roll Skillet - The First Mess
Ingredients: 4 tablespoons olive oil, divided; 1 small head of cabbage, cored and chopped (about 6 cups chopped cabbage); 1 teaspoon garlic powder; 2 teaspoons paprika, divided; sea salt and ground black pepper, to taste; 1 medium yellow onion, small dice; 3 cloves garlic, minced; ½ teaspoon dried thyme; ¾ cup French lentils, uncooked; ½ cup white long grain rice, uncooked; ⅓ cup walnuts, finely chopped; 5.5 oz (162 ml) can tomato paste; 14.5 oz (428 ml) can diced tomatoes; 5 cups vegetable stock, plus extra; 2 teaspoons cane sugar, or other sweetener of choice; 1 tablespoon Tamari soy sauce; 1 teaspoon apple cider vinegar; vegan sour cream, for serving; chopped dill or parsley (or both) for serving

10 steps

Updated at: Mon, 30 Oct 2023 16:22:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2167.3 kcal (108%)

Total Fat100.2 g (143%)

Carbs268.5 g (103%)

Sugars63.7 g (71%)

Protein78.7 g (157%)

Sodium5933 mg (297%)

Fiber50.3 g (180%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Servings

Step 2

Step 3

Preheat the oven to 425°F.

Step 4

Place the chopped cabbage on a large baking sheet. Drizzle the cabbage with 2 tablespoons of the olive oil, the garlic powder, 1 teaspoon of the paprika, and some salt and pepper. Toss to evenly coat. Roast in the oven until tender and browning on the edges. Start checking on the cabbage at the 15 minute point and give it a flip and toss. In my oven it takes up to 40 minutes, but others have pulled theirs at 15 minutes.

Step 5

Heat a heavy bottomed pot or braiser over medium heat. Once the pot is hot, add the remaining olive oil and swirl it around. Add the onion and sauté until soft and translucent, about 6-7 minutes. If the onions start browning too fast, lower the heat. Add the garlic, dried thyme, and remaining paprika. Stir until fragrant, about 1 minute.

Step 6

Add the lentils, rice, and walnuts, and give it a stir. Add the tomato paste to the pot. Keep stirring and cooking this out for 1 minute, just to get rid of some of the raw “tin” flavour. Add the diced tomatoes and vegetable stock to the pot and stir. Season with salt and pepper.

Step 7

Place a lid on top of the pot, slightly askew. Bring the mixture up to a boil and then simmer until the lentils are tender and the rice is cooked, about 35-40 minutes. Keep checking in to stir it often, scraping the bottom of the pot. If you find that you need to add more vegetable stock, add it by the ½ cup.

Step 8

Once the lentils and rice are cooked, stir in the sugar, Tamari, and apple cider vinegar. Check the sauce base for seasoning and adjust if necessary. Stir in the roasted cabbage to combine.

Step 9

Serve the cabbage roll skillet with vegan sour cream and chopped dill/parsley. Enjoy!

Step 10

Start checking on the roasted cabbage at the 15 minute point and give it a flip and toss. In my oven it takes up to 45 minutes, but others have pulled theirs at 20 minutes.