Description
Hearty and nutritious lentil and rice stuffed cabbage rolls, baked in a flavorful tomato sauce.
Ingredients
- 1 large cabbage
- 1 cup lentils, rinsed
- 1 cup rice, cooked
- 1 onion, sautéed
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups tomato sauce
- Fresh herbs (dill or parsley) for garnish
Instructions
- Boil cabbage leaves for a few minutes until tender, then shock them in cold water.
- Cook lentils and rice until tender.
- In a bowl, combine lentils, rice, sautéed onions, garlic, and spices.
- Roll a generous portion of filling into each cabbage leaf, tucking sides in.
- Place rolls seam-side down in a baking dish.
- Top with tomato sauce and bake until bubbling at 350°F (175°C).
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian