Hearty Roasted Savoy Cabbage Rolls With Lentil Filling

January 14, 2019
It’s getting cold, and what is there better to warm up with than a cozy dinner? This crowd pleaser makes it easy to whip up a stunning, nutrition-packed meal in a short time—all you need to do is make the filling, fill the wraps and pop them in the oven and voilà you have a wonderful solution to your winter cravings! This recipe is not only protein packed but light—it won't weigh you down.
Vegan Stuffed Cabbage Roll

Hearty Roasted Savoy Cabbage Rolls With Lentil Filling

utensils YIELDS 4 wraps (2 servings)
herb graphic for recipe card
  • 1 Large Carrot
  • 1/4 Large Parsley Root
  • 1 Red Onion
  • 1/2 Kohlrabi
  • 1 Garlic Clove
  • 1/2 Large Sweet Potato
  • 1/2 Leek
  • couple handfuls Spinach
  • 120g Brown Lentils
  • 1/2 tsp Vegetable stock powder
  • 1-2 tsp Grated Horseradish
  • 1 Bay leaf
  • Salt and pepper, to taste
  • 4 Large Savoy Cabbage Leaves
  • 2 TBSP Tahini, as topping
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1. Cut the carrot, parsley root, onion, kohlrabi, garlic, sweet potato and leek very small, then add to a big pot with the horseradish, lentils and bay leaf. Season with salt and pepper. 2. Add enough water to cover the lentils (less is more!). Bring to a boil, then reduce heat and let simmer until lentils and vegetables have cooked through. 3. Preheat oven to 180 degrees Celsius. 4. Take four large Savoy Cabbage leaves, and if the stems are too stiff, cut the outside part of them off to make them thinner. 5. Once the veggies in the pot have cooked through, add the spinach and let it wilt. This is the filling for the ‘wraps’. 6. Add a generous amount of the filling to the leaves and roll up (it’s easiest if you place the filling where the leaf is the stiffest, near the bottom), then place in a baking dish. You can secure each wrap with one or two toothpicks to prevent them from unraveling. 7. Bake for 20-30 minutes, depending how soft you like the cabbage, then serve each wrap with ½ Tablespoon Tahini drizzled on top and enjoy! Can also be prepared in advance and left raw, so the only thing you need to do when you get home is pop it in the oven!
Also by Rebecca: Green Spelt-Walnut Patties
Winter Red Lentil Dahl With Pumpkin & Cauliflower
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__ Photo: Rebecca Botello

Rebecca is an Environmental Science student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.


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