They’re saying it’s the year of the cabbage, and I really don’t know why. All I know is that I’ve loved cabbage my entire life and it is absolutely one of the most underrated pieces of produce. These braised cabbage rolls are so ridiculously good. You could serve them to any of your family or friends, vegan or not, and they will absolutely love them. Enjoy this one, my friends 🙏🏼
FULL RECIPE
ingredients
1 medium to large yellow onion, diced
1 green bell pepper, diced
1 serrano chile, seeded and finely diced
6 cloves garlic, minced
1 cans cooked lentils of your choosing, drained and rinsed
1 gold apple, diced
1 cup walnut pieces, chopped
1/3 cup chopped fresh parsley
1 lemon, juiced
1 head cabbage (3 pounds), cored at the bottom
1 jar roasted red bell peppers, drained
1/2 teaspoon fennel seeds
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
sesame seeds and red pepper flakes for garnish
Kosher salt, as specified below
preparation
Place a medium to large stainless steel or other nonstick pan over medium heat and warm 3 minutes. Add 2 tablespoons avocado oil and warm 30 seconds. Add the onions with 2 to 3 pinches Kosher salt, stir in, and cook down 3 minutes. Add the bell peppers and serrano chile with another couple pinches Kosher salt, stir in, and cook down 1 to 2 minutes. Add the garlic with a final pinch Kosher salt, stir in, and cook down 30 to 45 seconds. Pour the contents from the pan directly into a large mixing bowl along with the lentils, walnuts, parsley, and lemon juice. Add another tablespoon avocado oil, season with another 2 to 3 pinches Kosher salt, and mix everything together with a spatula until evenly combined. Taste the mixture at this point and add more salt in pinches if needed to achieving desired seasoning.
Bring a large pot of water to a boil on the stovetop and add the cored head of cabbage directly in. Bring back up to a boil and cook for about 3 to 5 minutes. Remove the cabbage, allow to cool 5 minutes, then peel as many leaves as possible off the cabbage, trying not to tear (I was able to do about 12 leaves with a 3 pound cabbage).
Stuff the cabbage one leaf at a time by adding the mixture to the back edge of each, then rolling up like a burrito by folding in the sides and wrapping over the top. This recipe makes about 10 to 12 rolls. Set the rolls aside on a plate.
Preheat an oven to 400F.
Make the red pepper sauce by adding the roasted red peppers, fennel seeds, onion powder, garlic powder, 2 to 3 pinches Kosher salt, and 3 cups water to a blend. Blend until smooth.
Place a medium to large cast iron pan over medium heat and warm two to three minutes. Add two tablespoons avocado oil and warm 30 seconds. Add all the cabbage rolls, seam side down, to the pan and sear for at least four to five minutes. Pour in the roasted red pepper sauce (I like to pour mine through a strainer to remove the bigger bits) and bring up to a boil. Allow to cook on the stovetop for another one to two minutes, then place in the oven to braise for 20 to 30 minutes, or until the tops of the cabbage leaves start to brown and the sauce reduces.
Serve the cabbage rolls plated with sauce from the pan. Garnish with sesame seeds and red pepper flakes.
