Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
I am lucky enough that in my life I get to travel a lot. One of my favourite parts about traveling is that I get to experience a lot of different types of cuisine, all depending on which country I am in. I always find the food aspect of traveling to be so exciting and it’s not uncommon to find me taking notes (usually a lot of them too!). One thing I have found common in several countries is stuffed cabbage leaves. Yes, they may be prepared and taste slightly different, but essentially, they are the same concept. I figured something so popular in so many places has to be good, and I had to make my own version for you all.
This cabbage leaf stuffed with black beans and rice is going to leave you begging for more. Share it with the family and watch them disappear off the plates! With that in mind, let’s take a closer look at what you will need to complete your very own stuffed cabbage leaves.
This recipe takes a little more time than most of our others and requires a few more ingredients, but the end result is worth every minute. So, you will need 13 ingredients and 40 minutes to complete the dish.
Among the many notable ingredients used to create this dish, a few stand out against the rest. Firstly, we have cabbage. Cabbage provides us with a great source of vitamin B6, vitamin C, vitamin K, dietary fibre, and potassium, among many other nutrients. We also have brown rice, which offers us a source good source of a good source of healthy carbohydrates, protein, and magnesium, as well as an additional source of fibre.
On top of all of this, we have black beans. As a member of the legume family, black beans consist of high amounts of folate and dietary fibre, as well being a good source of protein, and iron (among many other essential vitamins and minerals).
The cabbage leaf stuffed with black beans and rice recipe is the perfect meal lunch or dinner because it’s:
This dish is best eaten soon after being cooked for the best taste and quality. However, if you do need to store any, I would recommend placing your stuffed cabbage leaves in an airtight container and put them in the fridge for up to 24 hours.
Now what are you waiting for? Go and get cooking!
Liked this recipe? Why not check out our Potato Stew with Green Beans and Roasted Peanuts for more exciting lunch or dinner ideas.
For the cabbage
For the filling
For the rice
For the onion
For the topping
|Amount Per Serving|
|Calories 389||From Fat 47|
|% Daily Value*|
|Total Fat 5g||8.07%|
|Saturated Fat 1g||3.98%|
|Trans Fat 0g|
|Total Carbohydrate 69g||22.88%|
|Dietry Fiber 15g||60.08%|
|Vitamin A 1283.53IU||25.67%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.58mg||29.2%|
|Vitamin C 60.38mg||100.64%|
|Vitamin D 0IU||0%|
|Vitamin E 2.05mg||6.85%|
|Vitamin K1 (phylloquinone) 120.65µg||150.82%|
|Pantothenic acid 1.17mg||11.68%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.