Lentil Stuffed Cabbage Rolls
Ingredients:
• 2 Tbsp. Oil
• 2 Celery Stalks,
chopped
• 2 Carrots, chopped
• ½ Onion, chopped
finely
• 2 tsp. Sea Salt
• 1 tsp. ground Dill Seed
• 1 tsp. ground Coriander
• 1 tsp. ground Black
Pepper
• ½ tsp. Garlic Powder
• ½ cup green Lentils
• 2 ¼ cups Vegetable
Broth or Water
• 1 cup Rice, pre-cooked
• 1 head Cabbage
• 4 cups your favorite
tomato sauce
Directions: Preheat oven to 425 degrees
To prepare cabbage leaves:
Remove core from the bottom of cabbage using knife but
keep leaves intact (do not cut in half). Place head of cabbage in large stockpot of boiling water for 15 minutes.
When done cooking, put immediately into bowl of cold
water. Drain and gently remove at least 12 intact leaves to
dry on towel.
To make filling:
Sauté celery, carrots and onion with oil in pot. When onions are translucent, add spices and stir. Then add lentils
and broth and partially cover pot with lid to allow a little
steam to escape. Do not disturb for 15-20 minutes until
lentils are tender and liquid has been absorbed. Fold in
rice until evenly distributed.
Take ¼ cup to ½ cup of filling and place inside each cabbage leaf. Tuck outsides of leaf in towards filling and
roll. Place each roll seam-side down in 9 x 12 baking pan.
Repeat until filling is used up. Top with tomato sauce and
put in oven for 20-25 minutes. Top with a dollop of Greek
Yogurt or Sour Cream, if desired.
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