Description
Lentil and Rice Stuffed Cabbage Rolls are a delightful dish that offers the perfect blend of flavor, texture, and nourishment.
Ingredients
Scale
- 1 cup cooked brown or green lentils
- 1 cup cooked rice (white, brown, or basmati)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 medium green cabbage
- Water, for blanching
- 1 ½ cups crushed tomatoes (canned or fresh)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
Instructions
- Begin by removing any damaged outer leaves from your cabbage. Bring a large pot of water to a boil, ensuring there’s enough room for the cabbage head to be submerged completely. Once boiling, gently lower the cabbage head into the water and let it soak for 3 to 4 minutes. This blanching process softens the leaves, making them pliable for rolling. After this, carefully remove the cabbage and allow it to cool slightly. Peel off 10 to 12 large leaves, which will serve as wraps for your filling. To make rolling easier, trim the thick rib at the base of each leaf with a sharp knife.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until it becomes translucent. Follow this by adding the minced garlic and cooking for an additional minute to release its aromatic flavors. Next, mix in your cooked lentils, rice, and seasoning with ground cumin, smoked paprika, coriander, salt, and pepper. Stir well, allowing the mixture to cook for another 2 to 3 minutes, letting the flavors meld together. Once done, remove from heat and let it cool slightly before the next step.
- In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add another finely diced onion and sauté it until soft. Stir in minced garlic and let it cook for just a minute before adding the crushed tomatoes. To balance the acidity of the tomatoes, consider stirring in a teaspoon of sugar. Add the dried oregano, salt, and pepper, then allow this sauce to simmer for about 10 minutes, which enhances the flavors. The goal here is to create a zesty tomato sauce that will complement your stuffed cabbage rolls.
- With your filling and sauce ready, it’s time to assemble the rolls. Preheat your oven to 375°F (190°C). Start by spreading a thin layer of tomato sauce at the bottom of your baking dish to prevent sticking. Take one cabbage leaf, spoon 2 to 3 tablespoons of the filling into the center, then fold in the sides before rolling it up tightly. Place each roll seam-side down in the dish and continue this process until all filling is used. Once they are neatly arranged, pour the remaining tomato sauce over the top, ensuring each roll is well-coated.
- Cover the baking dish with foil to keep the moisture in while baking. Place it in the preheated oven and bake for 30 minutes. After this time, remove the foil and bake for an additional 10 to 15 minutes until the tops are lightly browned and bubbling. Let the rolls rest for about 5 minutes before serving to allow the flavors to settle.
Notes
You can freeze uncooked or cooked cabbage rolls. To freeze, arrange them in a single layer in an airtight container and reheat when ready to serve.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 200 kcal
- Sodium: 300 mg
- Protein: 10 g