Discover this deeply flavorful version of classic cabbage rolls when you make these plant-based Stuffed Cabbage Rolls. Tender cabbage leaves are wrapped around a savory blend of lentils, nutty buckwheat, and a medley of sautéed veggies and herbs to make a delicious, wholesome dish. For an extra burst of flavor, serve them with my Tart Onion Dipping Sauce for a satisfying and perfectly paired crowd-pleasing meal.

Makes 20-24 rolls.

Ingredients:

Heaping ½ cup cooked green lentils

Heaping ½ cup cooked buckwheat (see note)

1 head of green or Napa cabbage

1 small onion, diced

1 clove garlic, minced

1½ cups mushrooms, diced

1 small carrot, grated

1 small sweet potato, grated

1 cup of greens, chopped (Swiss chard, kale, spinach)

1 serrano pepper or jalapeño pepper, deseeded and finely diced

¼ teaspoon dried rosemary, ground

¼ teaspoon dried sage

¼ teaspoon dried basil

¼ teaspoon dried thyme, ground

¼ teaspoon dried oregano

Black pepper to taste

1. Cook lentils in Instant Pot for 5 minutes on high with 1:1 ratio of filtered water, or cook according to package directions.
2. Rinse buckwheat and cook in Instant Pot (1 cup buckwheat to 1¾ cups water) for 6 minutes with a 10-minute natural release or cook on stovetop according to package directions. Set aside.
3. Prepare Tart Onion Dipping Sauce, if desired. (Recipe below.)
4. Separate clean leaves from cabbage and soak in boiling water for 10 minutes to blanch. Remove from water and set aside. If desired, you can shave the thick white spine off of the bottom of the leaf for easier rolling.
5. In a large, dry preheated pan, add the diced onion, minced garlic, diced mushrooms, shredded carrot, sweet potato, chopped greens, and serrano/jalapeno pepper and begin to sauté. Add rosemary, sage, basil, thyme, oregano, and pepper, and stir well to combine. Add one tablespoon of water/vegetable broth at a time if sticking. Cook with lid on for about 10 minutes or until veggies are soft and translucent. 
6. Remove from heat. Add cooked buckwheat and lentils, and gently stir, then transfer mixture into a large bowl so that you can use the pan to cook the cabbage rolls.
7. Lay cabbage leaves out flat and, with a melon-ball scoop or spoon, place one scoop of the vegetable mixture onto the leaves and roll. Roll from the bottom of the leaf then fold in the sides and continue to roll. Secure the cabbage leaf and mixture with a toothpick.
8. Place in stovetop pan and heat until browned. Flip and then brown the other side.
9. Remove toothpicks and serve with dipping sauce.

Chef’s Note: Any other grain, such asquinoa, millet, or rice, can be substituted for the buckwheat. Also, the first three steps can all be done ahead of time.