Vegan Cabbage Rolls

These vegan cabbage rolls are filled with a flavorful mixture of rice, lentils, and vegetables, and topped with a tangy tomato sauce.

Ingredients - Serves 6

Preheat the oven to 375°F.
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place the whole head in the boiling water. Cook for 5-7 minutes, or until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool slightly.
In a large bowl, combine the cooked rice, lentils, onion, carrot, garlic, oregano, basil, salt, and pepper. Mix well to combine.
Carefully peel off the cabbage leaves, one by one, and trim off the tough center vein. Place a spoonful of the rice and lentil mixture onto each cabbage leaf and roll it up tightly, tucking in the sides as you go. Place the cabbage rolls seam-side down in a baking dish.
In a small bowl, mix together the tomato sauce and vegetable broth. Pour the sauce over the cabbage rolls, covering them completely.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are tender and the sauce is bubbly.
Serve the vegan cabbage rolls hot, topped with some of the tomato sauce from the baking dish.