Vegan Chopped Cabbage Roll Skillet

thefirstmess.com

Brian

4 tablespoons olive oil, divided

1 small head of cabbage, cored and chopped (about 6 cups chopped cabbage)

1 teaspoon garlic powder

2 teaspoons paprika, divided

sea salt and ground black pepper, to taste

1 medium yellow onion, small dice

3 cloves garlic, minced

½ teaspoon dried thyme

¾ cup French lentils, uncooked

½ cup white long grain rice, uncooked

⅓ cup walnuts, finely chopped

5.5 oz (162 ml) can tomato paste

14.5 oz (428 ml) can diced tomatoes

5 cups vegetable stock, plus extra

2 teaspoons cane sugar, or other sweetener of choice

1 tablespoon Tamari soy sauce

1 teaspoon apple cider vinegar

vegan sour cream, for serving

chopped dill or parsley (or both) for serving

subheading: Notes:

I prefer French lentils and white long grain rice for this recipe because their cooking times are fairly close and it all works out in the end. If you want to substitute brown rice, you’ll need to increase the amount of vegetable stock and the simmering time will need to go longer.

Brown lentils will substitute fine for French as their cooking time is similar.

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