Cabbage Rolls with Lentils + Rice

Perfect winter warming + hearty dish



Ingredients



Instructions

  • Preheat oven to 350º

  • Heat oil in a large pan and add the onions and a pinch of salt and cook for 5-8 min

  • Add carrots and celery and cook for another 5 min

  • Add the rice to the pan and toast it stirring frequently, for 5 min

  • Add the vegetable stock and bring to a boil

  • Reduce to a simmer, cover the pan, and cook for 30-35 min, until the rice is tender

  • Stir in the lentils, stir in the salt, pepper, cumiin, lemon juice and currants

  • Spread about a cup of the tomato sauce over the bottom of a 9x13 inch baking dish

  • To prepare the cabbage rolls, put the leaves in the microwave for 30 seconds each to soften them, pat them dry and cut away the thick stems

  • Add a ½ cup of the rice lentil mixture to the center of each leaf tucking in the bottom and the top, and then fold one side over the filling tightly

  • Wrap the other side over and around the roll, making sure to keep things tight, and place the whole roll, seam side down, in the baking dish

  • Top the rolls with the remaining two cups of tomato sauce

  • Bake for 30-35 min, or until the sauce is a deep bubbly red



Notes

  • Serves 6