Dinner
Stuffed cabbage rolls with lentils
Cabbage leaves rolled around a lentil and rice filling, baked in tomato sauce.
- Serves
- 3
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 10 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 servings- 8 large green cabbage leaves
- 200 g canned brown lentils, drained and rinsed
- 150 g white rice, cooked
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 tsp paprika
- 500 g canned crushed tomatoes
Method
Blanch the cabbage leaves in boiling water for 2 minutes until pliable, then drain.
Heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes until softened.
Add the garlic and paprika and cook for 1 minute, then stir in the lentils and rice.
Spoon the filling onto each cabbage leaf and roll up, tucking in the sides.
Arrange the rolls seam-side down in a baking dish and pour the crushed tomatoes over the top.
Cover and bake at 180C (350F) for 30 minutes until tender.