Slow Cooker Unstuffed Vegetarian Cabbage Rolls
Cabbage rolls were a staple for my Italian grandmother. I remember as a child having an aversion to eating them (not surprising as the list of foods I would eat was short). Little did I know what I was missing! As an adult, I love the taste of cooked cabbage and do a happy dance every time I my family enjoys it as well. My children did not inherit my pickiness with eating and for that I am eternally grateful.
With the changing of our clocks comes darker evenings and we head inside for cosy meals. My family loves this recipe and it’s become a staple in our house - I hope my Italian grandmother can be proud.
Cooked cabbage is so comforting and this recipe tastes just like cabbage rolls but without the work of rolling. If you opt for the stove top meat version, the rice takes the longest, so cook it up in advance if you can. For the slow cooker version, everything comes together quickly so have the ingredients ready to go in the morning and you will have a no fuss dinner ready for the family. Pair with steamed veggies, or a simple leafy green salad.
Ingredient Highlights:
Cabbage. This cool season cruciferous vegetable is rich in fibre; vitamins C, K, A and B; along with minerals like manganese, potassium and iron. It is a gut-healthy, immune supporting vegetable that aids in bone health and detoxification. It belongs to the same family as brussels sprouts, cauliflower, bok choy, kale, and broccoli.
Lentils. Lentils are a type of edible pulse that are loaded with fibre, folate, manganese and iron. A serving or two of lentils per day can help manage blood sugar levels, prevent constipation and keep your weight under control. They are easy to prepare and can be incorporated into a variety of dishes. Lentils contain both insoluble and soluble fibre. That means they make you full by expanding in the stomach and absorbing water. Studies show that fibre from foods such as legumes can help improve heart, metabolic, digestive and immune function by carrying waste, excess fat and toxins out of the body. Lentils are considered one of the best sources of plant-based protein. They have the third-highest level of protein by weight of any legume or nut, coming just after soybeans and hemp seeds.
Slow Cooker Unstuffed Vegetarian Cabbage Rolls
Prep time : 15 minutes
Cook time : 6 hours
Total time : 6.5 hours
Servings : 6
INGREDIENTS
1 Yellow Onion (small, finely diced)
1 tbsp Coconut Oil
1/2 cup Brown Rice (uncooked)
1 cup Water (or stock)
3 cups Diced Tomatoes
2 cans Green Lentils (rinsed and drained)
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1 tbsp Italian Seasonings
3 Bay Leaves
8 cups Green Cabbage (finely sliced)
DIRECTIONS
Saute the onions in coconut oil until they start to soften.
Add the brown rice, water, tomatoes, sea salt, black pepper and lentils. Gently stir together, then place cabbage on top.
Cook on medium/high for 6 hours.
When done, mix all ingredients before serving.
Enjoy!
Notes:
Spice it Up. Use spicy tomatoes, or add 1.5 tsp red pepper flakes.
Leftovers. Store in an airtight container in the fridge for up to 3 days. Cabbage does not freeze well.
Rice Substitutes. Use cauliflower rice or 1 cup uncooked quinoa instead. Add at the end for 15 min.
Stovetop Meat option. Use 1lb ground beef or turkey. Cook rice separately. Meanwhile, heat the coconut oil in a large stock pot over medium-high heat. Add beef or turkey and onions and saute for about 5 to 7 minutes, or until beef is cooked through and browned. Drain off the fat. Add the cabbage, diced tomatoes, sea salt and black pepper. Bring to a boil, then reduce to a simmer. Let simmer uncovered for 15 to 20 minutes, or until cabbage is tender.
Krista
xo