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Lentil Stuffed Red Cabbage Rolls


  • 1 large head red cabbage
  • 1 jar of tomato or spaghetti sauce
  • 1½ cups brown rice
  • 1½ cups french lentils
  • 2 T olive oil
  • 1 large yellow onion, diced
  • 1 garlic clove, minced
  • 1 t Italian seasonings
  • ½ t paprika
  • sea salt and pepper
  • parsley for garnish
  1. Rinse lentils, and boil according to package directions, set aside.
  2. Cook brown rice according to package directions, set aside.
  3. Place the cabbage on the counter, and using a sharp knife, cut out and remove the stem from the cabbage head.
  4. In a large stock pot, boil water, and season with sea salt. Add the whole cabbage head to the boiling water, let boil for 5 minutes, or until the outer leaf starts to pull away from the head. Using tongs, remove leaf by leaf until you have 10-12 large leaves. Let cool on a plate. Cut out one inch of the think rib, at the base of each leaf.
  5. While the water for the cabbage is boiling, sauté your diced onion in olive oil, in a large sauté pan oven medium heat for 10-12 minutes. Don't forget to salt the onions!
  6. Add the cooked lentils, cooked rice, Italian seasonings, minced garlic, and pepper to the pan with the onions. Mix to combine, let cook for 2 minutes to allow flavors to meld. Remove pan from heat.
  7. Preheat oven to 350 degrees.
  8. Spread ½ cup of tomato sauce on the bottom of a casserole dish.
  9. Lay out your cabbage leaf, and spoon ⅓ cup of the filling into the leaf. Roll in the sides, and up from the bottom. Place seam side down in the casserole dish.
  10. Pour the remaining sauce over the top.
  11. Cover with foil, and bake for 1 hour.

From http://www.staceyhomemaker.com/lentil-stuffed-red-cabbage-rolls/


This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Cabbage, Parsley, Cabbage: Red,

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