Vegan Savoy Cabbage Rolls (Lentil Filling)

For when you want something hearty and warm that doesn’t take eternity to make. All you need to do to make these hearty vegan savoy cabbage rolls is prepare the lentil filling, fill the wraps and put them in the oven and you’ve got a stunning, nutrition-packed meal!

This meal is perfect for Autumn and Winter, when it’s colder outside, or even in Spring when the night are still cool. If you’re craving something warm and comforting, this is perfect! And it is super healthy and nutrient-dense, to boot. The lentils and tahini make it quite a high-protein and filling meal, whilst the cabbage, spinach and other veggies make it extremely nutrient dense.

These vegan savoy cabbage rolls are perfect on their own or as a side! You can combine them, for example, with creamy mashed potatoes and vegan gravy. We love this one!

They can be prepped in advance and look really pretty, too. So you can make the filling in advance when you have guests coming over, and all you’ll need to do is pop them in the oven. That way you can spend more time with your guests (instead of being in the kitchen all the time). And they’ll be amazed at how yummy and beautiful the rolls are – a real crowd pleaser!

Variations of the recipe

Feel free, as always, to play around with variations of this recipe and get creative. If you’re not gluten-free, for instance, you could try using barley or spelt berries instead of lentils. Or you could add cranberries or dried apricots to make it more festive. You could also add walnuts or pecans, either in the filling or as a topping, for an extra crunch!

You could even change the cabbage you use. Why not try to make this recipe with green or red cabbage? You have so many possibilities!

Vegan Savoy Cabbage Rolls (Lentil Filling)

Cooking Method: Baking Cuisine: All, German Courses: Lunch & Dinner, Sides Recipe Keys: Dairy Free Gluten Free Oil Free Vegan

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Servings: 2

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 Carrot ((large))
• ¹⁄₄ Parsley Root ((large))
• 1 Red Onion
• ¹⁄₂ Kohlrabi
• 1 clove Garlic
• ¹⁄₂ Sweet Potato ((large))
• ¹⁄₂ Leek
• Spinach ((Couple of handfuls))
• 120 g Brown Lentils
• ¹⁄₂ tsp Vegetable Stock Powder
• 1-2 tsp Horseradish ((grated))
• 1 Bay Leaf
• Salt and Pepper ((to taste))
• 4 Savoy Cabbage Leaves ((large))
• 2 tbsp Tahini ((as topping))

Instructions

1. Cut the carrot, parsley root, onion, kohlrabi, garlic, sweet potato and leek very small, then add to a big pot with the horseradish, lentils and bay leaf. Season with salt and pepper.

2. Add enough water to cover the lentils (less is more!). Bring to a boil, then reduce heat and let simmer until lentils and vegetables have cooked through.

3. Preheat oven to 180 degrees Celsius.

4. Take four large Savoy Cabbage leaves, and if the stems are too stiff, cut the outside part of them off to make them thinner.

5. Once the veggies in the pot have cooked through, add the spinach and let it wilt. This is the filling for the ‘wraps’.

6. Add a generous amount of the filling to the leaves and roll up (it’s easiest if you place the filling where the leaf is the stiffest, near the bottom), then place in a baking dish. You can secure each wrap with one or two toothpicks to prevent them from unraveling.

7. Bake for 20-30 minutes, depending how soft you like the cabbage, then serve each wrap with ½ Tablespoon Tahini drizzled on top and enjoy! Can also be prepared in advance and left raw, so the only thing you need to do when you get home is pop it in the oven!

Keywords: Gluten-free, Vegan