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
Cabbage Rolls with Lentils + Rice
Perfect winter warming + hearty dish
Ingredients
1 head of green cabbage
1¼ cups brown basmati rice
1 Tbs olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
3 cups vegetable stock
1½ cups cooked lentils
Salt + pepper
¾ tsp ground cumin
1½ Tbs lemon juice
⅔ cup currants
3 cups tomato sauce, or 1 25-oz jar marinara sauce
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