Lentil and Rice Stuffed Cabbage Rolls
- 65 min
- ≈ €2.32
- 2 servings
- Easy
white cabbage, cooked brown lentils, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
- oven
Prepare
Par-cook the rice
Bring the rice and the tap water listed in the ingredients to the boil, cover and par-cook for 8 minutes. Remove from the heat and stand for 4 minutes.
Cook
Carefully remove eight large cabbage leaves
Carefully remove eight large cabbage leaves, blanch them in plenty of boiling tap water for 3–4 minutes until flexible.
And drain
And drain; Shave down the thick ribs Cut onion, carrot and flat-leaf parsley finely.
Brown onion and carrot
Heat rapeseed oil and cook onion and carrot over medium heat for 6 minutes, stirring regularly. Mix onion, carrot, cooked brown lentils, rice, flat-leaf parsley and black pepper thoroughly.
Place two heaped tablespoons of filling on each cabbage leaf
Place two heaped tablespoons of filling on each cabbage leaf. Fold in the sides, roll firmly from the stem end and place seam-side down in the dish.
Preheat the oven to 190°C conventional
Preheat the oven to 190°C conventional. Stir together the passata.
Bake at 190°C for 30 minutes
Stock powder and remaining the tap water listed in the ingredients, then pour around the rolls. Bake at 190°C for 30 minutes.
Finish
Leave to rest for 5 minutes
Leave to rest for 5 minutes; Divide white cabbage and cooked brown lentils between the serving plates; Serve with tomato passata; Finish with flat-leaf parsley Serve hot.
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