Vegan Lentil Cabbage Rolls in the Crock
Little cabbage bundles stuffed with lentil goodness

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Vegan Lentil Cabbage Rolls in the Crock

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Adjust Servings:
1 head Green Cabbage
2 cups Brown Lentil cooked
1 large White Onion diced
2 cups Long-Grain Brown Rice cooked
1 Shallot minced
14.5 Organic Fire Roasted Tomatoes can
1 cup Cremini Mushrooms diced
3 cloves Garlic minced
1 teaspoon Paprika
2 teaspoon Thyme
1/4 cup Dill
1/2 teaspoon Salt
1 Jar Muir Glen Portabello Mushroom Marinara Sauce
1/4 cup Water

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Quick and easy Greek Cabbage Rolls can be made while you are at work.

  • Serves 4
  • Medium




My grandma used to make cabbage rolls with a Greek Twist by adding tons of dill, thyme and onion. It reminded me of her Greek Thanksgiving stuffing traditionally made of rice rather than bread. I don’t know many children who beg for cabbage rolls, but my sister and I did. Her cabbage rolls were filled with meat as well as rice and herbs; I just switched out the meat and added lentils for this delicious version of her cabbage rolls.

Although preparing the cabbage may seem difficult, the process is easy. Just make sure your water is boiling when you place the cabbage in the water. And, of course, be careful not to splash yourself. The leaves come off easily. Just be sure to remove them slowly, so they don’t rip. Then, lay them out in order to fill them.

You can actually make the cabbage rolls the day before, place the ingredients in the base of the crock pot, and place in the refrigerator until the next morning when you cook them before work. Sunday is a great day for cooking prep. Or, you can make the filling in advance, and stuff the leaves right before you place them in the base of the crock pot. Either way, it make walking out the door in the morning mush easier. And, it makes coming home from work to a hot delicious meal even better.

I love my crock pot. In fact, I use my crock pot at least once a week, especially on late work days when I have meetings and other responsibilities that makes cooking complicated.

Remember, just 30 minutes on a Sunday can save you hours in the kitchen during the week. Try to make a plan for weeknight dinners on the weekend. It will help you save money, time, and allow you to enjoy wonderful plant-based food.


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Cooking the Cabbage

Bring a large pot of water to a rolling boil.
Carefully drop the whole cabbage into the pot and let it boil for about 5 minutes.
Put the cabbage in a colander set over a large bowl to drain and cool slightly.
Remove the outermost layers of leaves, until you reach leaves that aren't pliable.
Repeat the boiling and draining process until you have 8 cabbage leaves.
Lay the leaves on paper towels and set aside, so they can drain and dry.
Pay dry again with a second paper towel.


Prepare the filling

Cook lentils and rice
Saute onions, garlic and mushrooms until translucent
In a medium bowl, add the cooked lentils, cooked rice, onion, mushrooms, garlic, dill, and salt, pepper, thyme. Stir gently until well-combined.


Prepare the Cabbage Rolls

Add half the jar of marinara sauce and 1/4 cup water to the bottom of a 3-quart or larger Crock Pot. Stir to combine.
Set a cabbage leaf on a working surface, outer side down, and scoop about 1/2 cup of the mushroom-lentil mixture into the middle.
Fold the stem end up about 1/3 of the way, then fold in the sides, like a tortilla.
Continue rolling semi-tightly until completely rolled up.


Lay roll seam-side down on top of the marinara sauce. Repeat with remaining cabbage leaves, piling each into the slow cooker in one or two layers, right on top of one another.
Add the remaining marinara sauce and 1 can diced tomatoes; cover
Cook on high for 4-5 hours or on low for 8-10 hours.
To serve, scoop out a little marinara and spread it on a plate.
Carefully remove cabbage rolls one at a time and transfer to the plate.
Ladle an additional spoonful or two of the marinara sauce from the slow cooker over the top of each roll and top with a few sprigs of fresh dill or fresh basil leaves.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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