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Vegan Chopped Cabbage Roll Skillet Recipe

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3.9 from 5 reviews

A hearty and flavorful Vegan Chopped Cabbage Roll Skillet featuring roasted cabbage, lentils, rice, and a rich tomato-based sauce, all simmered to perfection in a single pot. This plant-based dish is comforting and perfect for a nutritious family meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Roasted Cabbage

  • 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

Skillet Filling

  • 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 if needed
  • 2 teaspoons cane sugar, or other sweetener of choice
  • 1 tablespoon Tamari soy sauce
  • 1 teaspoon apple cider vinegar

To Serve

  • Vegan sour cream
  • Chopped dill or parsley (or both)

Instructions

  1. Preheat and Roast Cabbage: Preheat your oven to 425°F. Place the chopped cabbage on a large baking sheet. Drizzle with 2 tablespoons of olive oil, garlic powder, 1 teaspoon paprika, salt, and pepper. Toss to coat evenly. Roast until the cabbage is tender and starts browning on the edges, checking at 15 minutes and flipping/tossing as needed. Roasting time may vary from 15 to up to 40 minutes depending on your oven.
  2. Sauté Aromatics: Heat a heavy-bottomed pot or braiser over medium heat. Add the remaining 2 tablespoons of olive oil and swirl to coat the base. Add diced onion and sauté for 6-7 minutes until soft and translucent, reducing heat if onions brown too fast. Add minced garlic, dried thyme, and remaining paprika, stirring for about 1 minute until fragrant.
  3. Add Lentils, Rice, and Walnuts: Stir in the lentils, rice, and finely chopped walnuts. Add the tomato paste and continue stirring for 1 minute to cook out the raw tinny flavor.
  4. Add Liquid Ingredients and Simmer: Pour in the diced tomatoes and vegetable stock. Season with salt and pepper. Place a slightly askew lid on the pot, bring to a boil, then reduce to a simmer. Cook until lentils are tender and rice is cooked, about 35-40 minutes. Stir often, scraping the pot’s bottom to prevent sticking. Add extra vegetable stock in ½ cup increments if the mixture dries out too quickly.
  5. Season and Combine: Once the lentils and rice are cooked through, stir in the cane sugar, Tamari soy sauce, and apple cider vinegar. Taste and adjust seasoning as needed. Fold in the roasted cabbage to combine everything evenly.
  6. Serve: Spoon the skillet mixture onto plates. Top with vegan sour cream and garnish with chopped dill or parsley. Enjoy your hearty vegan cabbage roll skillet!

Notes

  • Roasting time for cabbage varies depending on oven and cabbage size; keep an eye and cook to your preferred tenderness and browning.
  • French lentils are preferred for their firmness, but other lentil varieties can be substituted with minor adjustments to cooking time.
  • If you prefer less acidity, reduce the apple cider vinegar slightly or omit the cane sugar.
  • For a nuttier flavor, toast the walnuts lightly before adding.
  • This dish reheats well and can be stored in the refrigerator for up to 4 days.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Roasting and Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-chopped-cabbage-roll-skillet-recipe/