Cook Time: Approximately 1 hour and 30 minutes
Serving Size: This recipe makes about 6-8 servings
Here's a recipe for Cabbage Rolls Stuffed with Lentils and Rice that you might enjoy:
Ingredients:
1 head green cabbage
1 cup brown lentils
1/2 cup long-grain white rice
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 can (14 oz) crushed tomatoes
1 tablespoon tomato paste
2 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
Instructions:
Preheat your oven to 375°F.
Bring a large pot of salted water to a boil. Carefully remove the cabbage leaves from the head, keeping them as intact as possible. Blanch the cabbage leaves in the boiling water for 2-3 minutes, then remove them from the pot and let them cool.
Rinse the lentils and rice in cold water, then combine them in a large mixing bowl.
In a skillet over medium heat, sauté the chopped onion and minced garlic in the olive oil until the onion is translucent.
Add the crushed tomatoes, tomato paste, vegetable broth, salt, black pepper, oregano, and basil to the skillet. Stir everything together and bring the mixture to a simmer.
Add the tomato sauce mixture to the mixing bowl with the lentils and rice. Stir everything together until the lentils and rice are coated in the sauce.
Spoon about 1/4 cup of the lentil and rice mixture onto each cabbage leaf. Fold the sides of the leaf inwards, then roll the leaf up from the bottom to create a neat little package.
Place the cabbage rolls in a baking dish, seam side down.
Pour any remaining tomato sauce over the top of the cabbage rolls, then cover the dish with foil.
Bake for 1 hour, then remove the foil and bake for an additional 15-30 minutes, or until the cabbage is tender and the filling is cooked through.
Serve hot and enjoy!