Description
Comforting and nutritious cabbage rolls stuffed with lentils, rice, and spices, perfect for any gathering.
Ingredients
Scale
- 1 large head of cabbage
- 1 cup lentils
- 1 cup rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C).
- In separate pots, cook lentils and rice according to package instructions.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent (about 5-7 minutes).
- In a large bowl, combine cooked lentils, rice, sautéed onion and garlic, salt, pepper, oregano, and paprika.
- Remove cabbage leaves from the head, blanch in boiling water for 2-3 minutes, drain and cool.
- Place a few tablespoons of filling in the center of each cabbage leaf, tuck sides in, and roll tightly.
- Spread a layer of diced tomatoes in a baking dish, arrange cabbage rolls seam side down.
- Pour vegetable broth and remaining diced tomatoes over the rolls.
- Cover with foil and bake for 40-45 minutes until heated through.
- Serve warm, optionally with fresh herbs or yogurt.
Notes
These rolls can be frozen before baking for up to three months and stored in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 270
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: cabbage rolls, lentils, rice, vegetarian, comfort food
