Eosinophilic Esophagitis Friendly Vegan Stuffed Cabbage Rolls
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rolls
- 1 large head green cabbage (about 3 lb)
For the filling
- 1 cup brown rice, uncooked
- 1 can (15 oz) green lentils, drained and rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tbsp maple syrup
- ½ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Cook the brown rice according to package directions until tender, about 40–45 minutes. Spread on a sheet pan or large plate to cool slightly while you prepare the remaining components.
- 2
Bring a large pot of water to a boil. Using a sharp knife, cut a deep circle around the core of the cabbage to loosen the leaves. Submerge the whole head in the boiling water and cook for 3–4 minutes, until the outer leaves are pliable and pull away easily. Use tongs to peel off 10–12 leaves as they soften, transferring them to a cutting board. Return the head to the water as needed to loosen additional leaves. Pat the leaves dry.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!