Description
Delicious cabbage rolls filled with a hearty mixture of lentils and rice, seasoned to perfection.
Ingredients
Scale
- 1 cup cooked brown or green lentils
- 1 cup cooked rice (white, brown, or basmati)
- 1 small onion, chopped
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium head of green cabbage
- Water for blanching
- 1 1/2 cups crushed tomatoes
- 1 small onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Start by carefully removing the outer leaves of the cabbage. Trim any damaged or wilted leaves. Bring a large pot of water to a boil. Once the water boils, submerge the cabbage head and blanch it for 3–4 minutes.
- After blanching, carefully remove the cabbage from the pot using tongs. Let it cool for a few minutes, then peel off 10–12 large leaves. Use a small knife to trim the thick rib at the base of each leaf without cutting through it.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3 minutes. Stir in the minced garlic and cook for another minute.
- Next, add the cooked lentils and rice to the skillet. Sprinkle in the cumin, smoked paprika, coriander, salt, and pepper. Stir everything together until the spices coat the lentils and rice evenly. Cook the mixture for 2–3 minutes, allowing the flavors to meld. Remove from heat and set aside to cool slightly.
- In the same skillet or a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened. Toss in the garlic and cook for 1 minute.
- Pour in the crushed tomatoes, dried oregano, salt, pepper, and sugar (if using). Stir to combine, then let the sauce simmer for 10 minutes, allowing the flavors to deepen. Taste and adjust the seasoning if necessary.
- Assemble the Cabbage Rolls: Preheat your oven to 375°F (190°C). Lay a cabbage leaf flat on a clean surface. Place about 2–3 tablespoons of the lentil and rice filling at the base of the leaf. Fold the sides inward, then roll it tightly from the bottom to the top, creating a neat parcel. Repeat this process with the remaining leaves and filling.
- Spread a thin layer of tomato sauce across the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish, fitting them snugly to keep them in place. Pour the remaining tomato sauce over the rolls, ensuring they are evenly covered.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10–15 minutes to allow the tops to brown slightly.
- Remove the cabbage rolls from the oven and let them rest for a few minutes before serving. Garnish with fresh parsley or dill for an added pop of color and flavor.
Notes
- For a vegan version, ensure your ingredients do not contain animal products.
- Feel free to add other vegetables to the filling, such as grated carrots or bell peppers.
- These cabbage rolls can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg