Vegan Stuffed Cabbage Rolls

Meanwhile, saute the onions with salt, pepper and oil or broth in a saute pan until they begin to soften. About 5 minutes.

Add garlic and saute 2-3 more minutes.

Add lentils and chickpeas. Cook a few minutes to brown.

Add 1 cup broth. Cook until broth is absorbed. About 5-7 minutes. Allow to cool a few minutes.

Pulse in a food processor until crumbled. Add back into the pan.

Add the rice and 1 ½ cups broth. Cook until the broth is absorbed, about 5-7 minutes.

When cabbage is done, cool by pouring out hot water and covering with cold water.

Cut off the hard tough bottom part and separate leaves. This is easy to do if you do it immersed in water. You should get about 24 leaves.

Pile up up the leaves and drain the water from the pot, you will use it to put the cabbage rolls in.

Put half of the crushed tomatoes into the bottom of the pot.

Lay out each cabbage leaf flat, and put 1-2 spoonfuls of mixture into each cabbage leaf. The amount will change with the size of the leaf.

Fold leaf sides into the center and roll up with the soft side first.

Place rolled up cabbage into the large pot making a few layers.

Add the rest of the tomatoes, sauerkraut and last cup of broth over the top. Spread around with a spoon to cover everything.

Cook covered over medium-low heat for about 40-45 minutes until rice and beans are cooked through.

Make sure to check amount of liquid, adding more broth if needed, so bottom doesn’t burn.

When done, serve!