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Dinner Tonight: Vegan Unstuffed Cabbage Rolls
Paula Gallagher on
My mother loved making cabbage rolls, but it was quite a production. This recipe gives you all the yumminess of cabbage rolls in a deconstructed way. Unstuffed cabbage rolls – a simpler, yet equally satisfying alternative to the classic dish is packed with the goodness of cabbage and a medley of flavorful ingredients. These vegan unstuffed cabbage rolls are not only a treat for your taste buds but also a nutritional powerhouse.
Health Benefits of Cabbage
Cabbage is a cruciferous vegetable with numerous health benefits. By incorporating cabbage into your meals, you can enjoy the following benefits:
Rich in nutrients: Cabbage is a great source of essential vitamins and minerals, including vitamin C, vitamin K, vitamin B6, folate, and manganese. These nutrients play crucial roles in supporting overall health and well-being.
High in fiber: The high fiber content in cabbage promotes digestive health, helps maintain a healthy weight, and stabilizes blood sugar levels. It also contributes to a feeling of fullness, aiding in weight management.
Antioxidant powerhouse: Cabbage contains powerful antioxidants, such as anthocyanins and sulfur compounds, which help combat oxidative stress in the body. Antioxidants play a key role in reducing inflammation and preventing chronic diseases.
Supports heart health: The fiber, potassium, and phytonutrient content in cabbage contribute to heart health by helping regulate blood pressure and cholesterol levels.
Cancer-fighting properties: Cruciferous vegetables like cabbage contain compounds that have been linked to a reduced risk of certain cancers, making them an excellent addition to a cancer-preventive diet.
Now that we've highlighted the incredible health benefits of cabbage, let's get into the recipe!
Vegan Unstuffed Cabbage Rolls
- 1 medium-sized green cabbage, shredded
- 1 cup quinoa, cooked
- 1 can (15 oz) lentils, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Shred the cabbage into thin strips. Cook quinoa.
In a large skillet, sauté the chopped onion and minced garlic until softened. Add the lentils, diced tomatoes, tomato sauce, and tomato paste to the skillet. Mix well. Stir in dried oregano, dried thyme, salt, and pepper. Allow the mixture to simmer for 10-15 minutes, allowing the flavors to meld.
Add the cooked quinoa and shredded cabbage to the skillet. Mix thoroughly, ensuring all ingredients are well combined. Cover the skillet and let the mixture cook for an additional 15-20 minutes or until the cabbage is tender.
Once cooked, serve the unstuffed cabbage rolls in bowls, garnished with fresh parsley.
Enjoy!
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