Vegan red cabbage rolls with lentils and chestnuts

Vegan red cabbage rolls filled with beluga lentils, mushrooms, chestnuts and carrot, braised in vegetable stock with tomato purée. A gluten-free dinner for St Martin's Day.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 45 min
• Total time: 75 min
• Calories: 309 kcal per serving
• Protein: 14 g
• Fat: 7 g
• Carbs: 43 g

Ingredients

• 150g beluga lentils
• 1 red cabbage
• 1 onion
• 1 carrot
• 150g mushrooms
• 150g cooked chestnuts
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 400ml vegetable stock
• 1 tbsp apple cider vinegar
• 1 tsp marjoram
• 1 tsp thyme
• 1 tsp salt
• 1 pinch of pepper

Method

You’ll need: casserole dish · chopping board · knife · sieve · wooden spoon

1. Cook the beluga lentils in unsalted water for 20 minutes until al dente, then drain.
2. Peel 12 large leaves off the red cabbage, shave the thick ribs flat and cook the leaves in salted water for 4 minutes. Refresh them in cold water.
3. Dice the onion, carrot, mushrooms and chestnuts and fry them in the olive oil for 6 minutes. Stir in the tomato purée, marjoram and thyme, add the lentils and season with salt and pepper.
4. Put two tablespoons of filling on each leaf, fold in the sides and roll the leaves up tightly.
5. Place the rolls seam side down in a casserole, pour in the vegetable stock and apple cider vinegar and braise, covered, over a low heat for 25 minutes.
6. Lift out the rolls, let the sauce reduce for 5 minutes and pour it over them.

Good to know

Cabbage rolls work without mince too: these are filled with beluga lentils, mushrooms and chestnuts and wrapped in red cabbage leaves. They braise in a stock with tomato purée. A vegan main for St Martin's Day that can hold its own next to the goose.

Swaps

Red cabbage → savoy cabbage (softens faster). Beluga lentils → Puy-style lentils. Chestnuts → walnuts (contains tree nuts). Mushrooms → king oyster mushrooms.

Cooking tips

The leaves come off more easily if you cut out the stalk and put the whole cabbage in boiling water for 3 minutes. Turn the rest of the cabbage into braised red cabbage with apple.

Storage

Keeps for 3 days in the fridge, or 3 months in the freezer.

Allergens

Vegan, gluten-free, no milk, egg or nuts; vegetable stock may contain celery. Suitable for children and in pregnancy.

Frequently asked questions

Can you freeze red cabbage rolls?

Keeps for 3 days in the fridge, or 3 months in the freezer.

How long do red cabbage rolls keep in the fridge?

Keeps for 3 days in the fridge, or 3 months in the freezer.

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