Can I prepare the rolls in advance?

Yes, you can pre-roll them and refrigerate for up to 24 hours before cooking.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze cabbage rolls?

Yes, freeze uncooked rolls for up to 2 months; thaw before cooking.

What can I substitute for pine nuts?

You can use chopped almonds or walnuts as a substitute.

How can I reheat the rolls?

Gently reheat in a covered dish in the oven or on the stovetop until warmed through.

Vegan Lebanese Spiced Cabbage Rolls with Pine Nut Rice

Name: Vegan Lebanese Spiced Cabbage Rolls with Pine Nut Rice
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 cup basmati rice; 2 tablespoons olive oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; Salt and pepper, to taste; 1/4 cup pine nuts, toasted; 1 large head of cabbage; Water for boiling; A pinch of salt; 2 tablespoons olive oil; 4 cloves garlic, minced; 1/4 cup lemon juice; 1 can (14 ounces) crushed tomatoes; Salt and pepper, to taste

Aromatic rolled cabbage leaves filled with a spiced rice mixture.

These vegan Lebanese spiced cabbage rolls are a delicious main course, perfect for those who love vibrant flavors and healthy cuisine.

2 h 30 min
6
Intermediate

Ingredients

For the Rice Mixture

1 cup basmati rice

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Salt and pepper, to taste

For the Pine Nuts

1/4 cup pine nuts, toasted

For the Cabbage Rolls

1 large head of cabbage

Water for boiling

A pinch of salt

For the Sauce

2 tablespoons olive oil

4 cloves garlic, minced

1/4 cup lemon juice

1 can (14 ounces) crushed tomatoes

Salt and pepper, to taste

Preparation

Preparing the Cabbage Leaves

Boil the cabbage leaves

Boil a large pot of salted water.

Blanch the leaves

Carefully remove leaves from the cabbage and blanch them in boiling water for about 1-2 minutes until pliable.

Do not overcook the cabbage leaves during blanching to maintain pliability.

Drain and cool

Drain and set aside to cool.

Making the Rice Mixture

Sauté aromatics

Heat olive oil in a pan over medium heat, sauté onion until translucent.

Add spices and garlic

Stir in minced garlic, followed by allspice, cinnamon, and cloves.

Combine rice and nuts

Mix in the basmati rice, toasted pine nuts, salt, and pepper.

Use leftover pine nut rice as a delicious side dish.

Cooking Process

Cooking the Cabbage Rolls

Carefully roll 2 tablespoons of the rice mixture in each cabbage leaf, tucking in the sides to seal.

Simmering the Sauce

Heat olive oil in a pan, sauté garlic, then add crushed tomatoes and lemon juice; season with salt and pepper.

Final Cooking

Arrange rolls seam-side down in a large pot, cover with tomato sauce, simmer for 1 hour on low heat.

Plating & Serving