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Stuffed Cabbage Lentil Walnut Rolls (Vegan)
Hearty Chinese cabbage leaves wrapped around a blender-ground filling of 200g green lentils, pan-toasted walnuts, tomato, dill, chives and curry — baked under ketchup sauce.
40 min prep / 85 min total
267 kcal
11.3g protein
2 servings
EasyThis plan uses 2 servings for Stuffed Cabbage Lentil Walnut Rolls (Vegan). Adjust below if you need a different amount.
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Ingredients
Ingredients updated to metric measurements
- Chinese cabbage
a few leaves, soaked in boiling water
- 66⅔ ggreen lentils
1 cup, boiled until tender
- 33⅓ gwalnuts
1 cup, pan-toasted
- 1tomatoes
- dill
- chives
- pinchcurry
- 0.17 tspsweet paprika
- salt
- 1 clovegarlic
- ⅓ tbspketchup
- 6⅔ mlolive oil
- black pepper
Instructions
Pour boiling water over Chinese cabbage leaves and rest until pliable.
Boil 200g green lentils with salt until tender; pan-toast 100g walnuts and blend with 2 tomatoes to a chunky paste.
Combine the lentils, walnut-tomato paste, dill, chives, curry, 0.5 teaspoon sweet paprika and salt, mixing well.
Lay each drained cabbage leaf flat, spread the filling and roll tightly. Arrange in a baking dish.
Whisk garlic with 1 tablespoon ketchup, salt, black pepper and 20ml olive oil, pour over the rolls and bake at 180°C for 35-.
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