• Sumo


nginx
Savory cabbage leaves are stuffed with a bold and spicy filling in this delicious recipe!

 

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Rating: 41

Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 30 minutes

Serving Size: 303

9

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Cup Onion, finely chopped
  • 2 Teaspoon Garlic, minced
  • 1/4 Cup Green Lentils
  • 8 Savoy Cabbage Leaves, ribs removed
  • 1/3 Cup Dried Currants
  • 1/2 Cup Kalamata Olives, quartered
  • 3 Tablespoons Lemon Juice, divided
  • 1 15oz Can Tomato Sauce
  • 2 Teaspoons Ground Cumin
  • 1 1/2 Teaspoon Marjoram
  • 1/4 Teaspoon Allspice

Instructions

  1. Preheat oven to 375?F.
  2. In a large saucepan over medium heat, heat the oil, add the onions and cook for 3 minutes. Add the garlic and cook 30 seconds before adding the lentils and 4 cups of water. Bring the mixture to a boil, reduce the heat to medium-low, simmer for 15 minutes. Drain and set aside.
  3. Bring a large pot of salted water to a boil and blanch the cabbage leaves for 6 minutes, then rinse under cold water and drain.
  4. Divide the lentil mixture and mash one half, then stir in the other half with the currants, olives and 1 tablespoon of the lemon juice.
  5. In a medium bowl combine the tomato sauce, cumin, marjoram, allspice and the remaining lemon juice. Coat the bottom of a baking dish with 1/2 cup of the sauce.
  6. Lay the cabbage leaves flat and spoon 1/2 cup of the lentil mixture into the middle of each. Roll them up, folding the sides inwardly, and place seam side down in the dish.
  7. Pour the remaining sauce over the top and cover with foil.
  8. Bake for 1 hour, then uncover and bake 10 minutes more.
  9. Serve and enjoy!

http://vegonline.org/vegetarian-entrees/middle-eastern-cabbage-rolls-recipe/