Red cabbage rolls stuffed with a flavorful mixture of onions, lentils, brown rice, and Italian seasonings. This is one of our favorite healthy and inexpensive dinners! Vegan, gluten-free, soy-free.
*This recipe was originally published on 9/29/15 but I updated it with better instructions on 3/21/19.
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I was recently looking through a box of my German grandmother’s handwritten recipes and I came across a recipe for polish cabbage rolls (aka Golumpkis (pronounced goy-yump-kees)). I bet my grandma used to make it for my polish grandpa to remind him of home. I wish they were still here for me to ask. The recipe looked absolutely delicious except it was made with pork/beef and bacon fat. I knew I could put my own twist on them and make the cabbage rolls vegetarian.
Traditionally, stuffed cabbage rolls are made with green cabbage. Why? I don’t know for sure but I’m going to guess that red cabbage wasn’t as accessible as green cabbage. The red cabbage was probably more expensive too. However, I can get red cabbage for the same price as green cabbage at my local market. If I ever have a choice between colors, I always go for the brighter option. Especially, if it’s purple! Any fruits or vegetables that are naturally bright purple tend to be loaded with antioxidants.
I made my version of stuffed cabbage rolls recipe with red cabbage leaves, lentils, onions, garlic, brown rice, and Ragu tomato sauce. It’s super flavorful and easy to make! I bet that your family will love them as much as we do! I think my grandma would be proud of my take on her recipe!
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