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Spiced lentil cabbage casserole served
Nutritious and delicious spiced lentil cabbage casserole

Vegan Lentil & Cabbage Casserole

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
A deconstructed, vegan reinterpretation of stuffed cabbage. No need to fuss with rolling: layering gives the same flavor experience with much less work. Lentils and rice form a complete protein, smoked paprika evokes the taste of sausage, and coconut milk brings a surprising, creamy twist that softens the character of the cabbage.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pots: For cooking lentils and rice.
  • Skillet: For making ragout.
  • Baking dish: For baking.

Allergen Information

⚠️ Soy

Instructions

1 ✓

Cook the lentils and rice separately in lightly salted water. Drain them.

Tip: Don't overcook the lentils; keep them firm as they will bake too.
2 ✓

Separate the cabbage leaves, cut out the thick veins, and blanch them for 2 minutes so they become pliable.

Tip: If you don't blanch, they remain tough and chewy in the casserole because there isn't enough water to steam them there.
3 ✓

Make the 'meaty' base: sauté onion and garlic in oil. Stir in tomato paste, smoked paprika, soy sauce, then fold in the cooked lentils.

Tip: Smoked paprika and soy sauce ('umami bomb') give the deep flavor that replaces meat.
4 ✓

Oil a baking dish. Layer: cabbage leaf, rice, lentil ragout. Repeat until used up. Top with cabbage.

Tip: Press down the layers slightly so it's compact and slices nicely.
5 ✓

Drizzle with coconut milk (salt the milk slightly beforehand) and bake at 350°F (180°C) for 30 minutes.

Tip: The coconut milk flows between the layers and makes the rice creamy.

Recipe FAQ

Won't it taste like coconut?
The spices and tomato overpower the coconut flavor, leaving only the creaminess and richness. But you can use oat cream instead.

Ingredients

  • 1 cup Brown or Green Lentils
  • 1 medium head Savoy Cabbage
  • 1 head Onion
  • 2 cloves Garlic
  • 3 tbsp Tomato Paste
  • 1 tsp Smoked Paprika
  • 2 tbsp Soy Sauce
  • 3/4 cup Thick Coconut Milk (canned)
  • 3/4 cup Rice
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 bunch Parsley