My boys LOVE cabbage rolls! We eat a lot of them during the winter when the garden gives us cabbage...like now. Trust me, you'll never miss the meat with this one!
This week's Meatless Friday meal is:
This week's Meatless Friday meal is:
Lentil & Rice Cabbage Rolls
1 tablespoon olive oil
1 large shallot, diced
3 cloves garlic, minced
2 cups vegetable broth
½ cup lentils, rinsed and picked over
1 cup rice
1 teaspoon ground cumin
2 tablespoons soy sauce
1 head of cabbage
tomato sauce
To prepare lentil/rice filling:
Place the olive oil in a large sauté pan over medium heat and sauté the diced shallot for about 5 minutes, or until softened. Add the minced garlic and cook for 1 minute more. Add the broth and lentils to the pan and cook for about 5 minutes. Add the rice, cumin and soy sauce. Turn the heat down to low, cover the pan and cook for about 20 minutes, or until all liquid has absorbed.
To prepare the cabbage:
While the lentil mixture is simmering, steam the cabbage leaves for about 2-3 minutes, or until softened. Immediately remove the cabbage leaves from heat and shock the leaves in cold water to stop the cooking process. Cut the tough stems out at bottom center of each leaf.
Roll about two tablespoons of the lentil rice filling in each blanched leaf, jelly roll style, tucking in sides of the cabbage leaves as you roll. Place seam-side down in a large pan so that the rolls are all in a single layer, completely filling pan. Cover with tomato sauce and bake at 350 degrees for 30 minutes or until hot and bubbly.
1 large shallot, diced
3 cloves garlic, minced
2 cups vegetable broth
½ cup lentils, rinsed and picked over
1 cup rice
1 teaspoon ground cumin
2 tablespoons soy sauce
1 head of cabbage
tomato sauce
To prepare lentil/rice filling:
Place the olive oil in a large sauté pan over medium heat and sauté the diced shallot for about 5 minutes, or until softened. Add the minced garlic and cook for 1 minute more. Add the broth and lentils to the pan and cook for about 5 minutes. Add the rice, cumin and soy sauce. Turn the heat down to low, cover the pan and cook for about 20 minutes, or until all liquid has absorbed.
To prepare the cabbage:
While the lentil mixture is simmering, steam the cabbage leaves for about 2-3 minutes, or until softened. Immediately remove the cabbage leaves from heat and shock the leaves in cold water to stop the cooking process. Cut the tough stems out at bottom center of each leaf.
Roll about two tablespoons of the lentil rice filling in each blanched leaf, jelly roll style, tucking in sides of the cabbage leaves as you roll. Place seam-side down in a large pan so that the rolls are all in a single layer, completely filling pan. Cover with tomato sauce and bake at 350 degrees for 30 minutes or until hot and bubbly.
3 comments:
Since my Hubby has loved all the recipes of your's I have cooked so far this one will be added to our meals too! Thanks again! Who knew...lentels in cabbage rolls! :) Sarah
What do you cook for side dishes with these Friday meals? It would be interesting to have another cooks ideas! :) We often have homemade applesauce with cabbage rolls. I made a big pot of applesauce tonight to use up the old apples. Not enough to get out the canner but enough for this meal and the extra jar will go into the freezer. Sarah
I usually serve what we have from the garden. A salad with the last bit of lettuce went with the cabbage rolls, but that homemade applesauce sounds really good! One day I'm going to buy a couple of bushels of apples and make some sauce. A LOT of applesauce, the kids just love it!
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