save money and eat yummy with this $10 vegan meal! these lentil and rice vegan cabbage rolls are nutritious, filling, and won’t break the bank.
I love cabbage rolls. They are great for not only healthy eating but for a budget friendly meal. These cabbage rolls are filled with a mixture of rice, lentils, carrots, and shallots. Baked with tomato sauce they are so delicious. There are many variations and ways to make cabbage rolls this is just a very basic and simplified version.
The Cost
This is the second recipe in the $10 meal series. The rules were to make a meal with at least 4 servings that it costs $10 or less to buy the ingredients (aside from a few staple ingredients). Where you live prices may vary but these are prices I was able to find in New York and I shopped at Shop Rite and Whole Foods.
- 1 Head of Cabbage $3.02
- 1 Bag of Lentils $1.54
- 1 Bag of Rice $1.10
- 1 Bunch of Carrots (about 5-6 carrots) $1.10
- 3 Shallots $0.71 (you only need 1, mine just came in a pack of 3)
- 1 Jar of Tomato Sauce $1.99
Total: $9.46
Money Saving Tips
When shopping and creating recipes for the $10 meal series there are a few things I am considering. The amount of product you get for the price. For example, from this recipe you have leftover rice, lentils, shallots, and tomato sauce. Another thing I consider is the sales. I will use InstaCart to help me easily find the best prices and sales like the Bertolli pasta sauce that was on sale from $3.32 to $1.99, you can then just know what deals are going on in your stores. You can sign up for your grocery stores rewards programs or at the check out you can also tell them you don’t have a card and ask them to swipe theirs for you.
Cabbage Type
I bought this cabbage in a Whole Foods delivery order. I feel it is important to note two things: 1. If I picked out the cabbage in person I would’ve tried to find the biggest one possible. 2. This cabbage choice may not have been the best choice. I went with Napa cabbage because I like the texture. However, a savoy cabbage or even just regular green cabbage would probably would a bit better with the shape of their leaves. However, to be honest whatever you find that works for the budget and price range will work I just wouldn’t use red cabbage as that will be too tough.
More Vegetable Recipes
Lentil & Rice Vegan Cabbage Rolls FAQ
- What should I do with leftover filling? You can serve it on the side of your meal. You can buy a second head of cabbage and make more cabbage rolls. You can enjoy it over pasta, add broth to make soup. I actually used it to make a layered zucchini lasagna. You could even blend it up and form it into vegan burgers.
- How long will these last? Up to 4 days in the fridge.
- What is the best way to reheat? I did it in the microwave.
- What will you have left from this recipe? Aside from your premade filling you will have leftover tomato sauce, lentils, rice, and shallots.
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Lentil & Rice Vegan Cabbage Rolls
Ingredients
- 1 head Napa cabbage (about 17.5 ounces/490g)
- 1 cup rice (180g)
- 2 cups lentils (280g)
- 4 cups 960ml water
- 1 bunch carrots peeled and grated (about 9 ounces/250g)
- 1 shallot chopped (about 3 ounces/85g)
- 2 ⅓ cup (290g) tomato sauce
Instructions
- In a medium pot add the rice, lentils, and water. Cover and bring to a boil over medium high heat. Once boiling, drop to a simmer for 30 minutes or until lentils and rice are tender.
- Meanwhile, prepare the cabbage leaves. Cut off the base and pull off the few external cabbage leaves. Then pull off all the leaves until you get to the middle where they are very small. Set those aside. Wash the cabbage leaves and then add to a large pot. Boil for 5 to 6 minutes until soft and drain excess water/
- Preheat oven to 350°F (176°C).
- Chop the remaining small pieces of cabbage up and add to the cooked lentils and rice along with the grated or chopped carrots and shallot. Add salt and pepper and mix together. Taste and add more salt and pepper if necessary.
- Pour about ½ cup of the tomato sauce on the bottom of a large baking dish (9×11 or 9×13). Spread it out over the bottom.
- To make the cabbage rolls lay down two leaves of cabbage and then scoop about 2 tablespoons of filling. Fold the sides up and roll over. Place in the baking dish repeat until all are made. I made 12.
- Cover with the remaining tomato sauce and bake for 20 to 25 minutes until cabbage looks baked and the sauce no longer looks wet.
- Let it rest for 5 to 10 minutes before scooping them out. If you use carrots that have greens on top, wash them and use as a garnish. Enjoy.
Video
Notes
- Feel free to add any extra seasonings that you like or have into the filling.
- If you want to serve these with vegan sour cream that would be delicious if you have it in your budget.
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