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Savoy Cabbage Rolls with Butternut Squash and Red Lentils

Nourishing savoy cabbage rolls with butternut squash and red lentils filling. Perfect both as a starter or main.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4
Calories: 296kcal
Author: Adriana Z.


...for the rolls...

  • 1/2 Butternut Squash
  • 1/2 cup Red Lentils
  • 1/2 cup Savoy Cabbage
  • 1/3 cup Potato Flakes
  • 8 Savoy Cabbage Leaves
  • 2 Garlic Cloves
  • 2 Bay Leaves
  • 1 Onion
  • 1 piece smallof dried Kelp
  • 1 tbsp Nutritional Yeast
  • 1 tbsp olive oil optional
  • 1 tsp Jerk Seasoning
  • Salt
  • Pepper

...for the sauce...


  • Remove 8 outer leaves from the savoy cabbage and put aside.
  • In a large pan add: olive oil, finely chopped onions, finely sliced cabbage and cubed butternut squash. Season with salt and pepper and sautée for a few minutes.
  • Add red lentils, bay leaves, kelp and jerk seasoning. Cover with 2 cups of water and simmer until the lentils are cooked and the squash is fork tender (20 minutes).
  • In the meantime wash and boil the cabbage leaves for 3-5 minutes in hot water. Drain well and set aside to cool down.
  • Once the red lentil mixture is cooked, turn off the heat, stir in the nutritional yeast and allow to cool completely.
  • As soon as both mixture and cabbage leaves are at room temperature we can start forming the rolls.Remove the hard core from the cabbage leaf, arrange it wide open on a plate or chopping board and scoop on 2 tbsp of the filling.
  • To form the rolls first fold the sides over the filling, then start rolling the cabbage leaf around the filling.
  • Continue forming the rolls until all the leaves have been used up, then arrange the rolls into a skillet - seal down - and bake at 180°C (356°F) for 15 minutes.
  • For the white sauce. Measure the flour and the oil in a bowl, combine together into a paste and microwave for 30 seconds at 800W. Stir into the plantbased milk a bit at a time, season with salt and microwave for another 3-4 minutes until it slighly thickens (stirring half way). Please note: This sauce is meant to be pretty runny, if you'd like a thicker sauce add some more flour.
  • Serve the cabbage rolls topped with white sauce and a sprinkle of sunflower seeds for extra crunch.


Calories: 296kcal | Carbohydrates: 42g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Potassium: 935mg | Fiber: 13g | Sugar: 7g | Vitamin A: 10970IU | Vitamin B12: 1µg | Vitamin C: 50mg | Calcium: 185mg | Iron: 4mg