LENTIL STUFFED CABBAGE ROLLS
As the war in Ukraine weighs heavily on each and every one of us, I wanted to share a traditional dish. This is a vegan dish (and could be a Passover-safe dish, if you eat rice or skip the rice). #prayforukraine 🇺🇦
Ingredients
- 6 cups water
- 8 cabbage leaves
- 1 24-oz. jar tomato sauce low sodium
- 1 Tablespoon olive oil
- 1 onion peeled and chopped
- 1 12-oz. can or box Trader Joe’s has an excellent pre-cooked box lentils, drained and rinsed
- 1 cup brown rice cooked
- Salt and pepper to taste
Instructions
- In a large pot, bring the water to a boil. Add the cabbage leaves and cook for about 2 minutes each, or until soft. Remove the leaves from the pot, set aside, and discard the water.
- Pour the tomato sauce into the large pot and simmer over low heat.
- Place a large saucepan over medium heat and add olive oil. Add the onions and sauté 6–7 minutes, or until the onions begin to brown.
- Add the lentils and cook for 1 minute.
- Add the cooked rice, salt, and pepper. Cook for 5 more minutes, then remove from the heat and set aside.
- Spread out the cabbage leaves on a clean surface and place a large spoonful of the lentil mixture in the center of each cabbage leaf, on top of the stem. Roll the cabbage leaf up over the filling, burrito-style.
- Place all the rolls seam-side down in the pot with the tomato sauce and simmer on low heat for another 10 minutes.
- Makes 2 main-dish servings or 4 side dish servings.
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