Lazy Vegan Cabbage Rolls

Lazy Vegan Cabbage Rolls

Lentils, brown rice and vegan mince buried in a rich tomato paprika sauce with layers of chopped cabbage simmer on the stove until they’re ready for the bowl and a big slice of crusty bread.


2 teaspoons olive oil

1 onion, diced

2 carrots, diced

3 cloves garlic, minced

2 teaspoons oregano

½ teaspoon thyme

2 teaspoons paprika

½ teaspoon salt

½ teaspoon pepper

2 bay leaves

6 tomatoes chopped

1 (630 mL – 23 ounce) bottle tomato sauce

Plus ½ bottle of water and more as needed

1 Tablespoon Balsamic glaze or vinegar

½ cup uncooked brown rice, rinsed and drained

4 cups (half a head) Savoy or small green cabbage, sliced crosswise

1 (540 mL – 14 ounce) can lentils, rinsed and drained

1 300 gram package vegan mince (I used Very Good Butchers brand)

Vegan Tzatziki or vegan sour cream

Fresh or dried dill


  1. Heat the olive on in the pot on medium heat and add the onion and carrot, cooking until soft.
  2. Stir in the garlic and cook until fragrant (about 30 seconds) and then add the oregano, thyme, paprika, salt and pepper and bay leaves.
  3. Stir in the tomatoes, tomato sauce, water, Balsamic vinegar and rice and simmer for 40 minutes.Stir frequently and add more water as necessary to prevent the ingredients from sticking to the pot.
  4. Stir in the cabbage, lentils, and vegan mince and simmer another 15 minutes. You know it is done when the brown rice is cooked.
  5. Taste and adjust the salt and pepper seasoning.
  6. Garnish with Vegan Tzatziki (or vegan sour cream) and sprinkle o ffresh or dried dillweed.
  7. Enjoy with crusty bread and a cold beer. 


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