Lentil and Rice Stuffed Cabbage Rolls
- 65 min
- β β¬2.32
- 2 servings
- Easy
Main ingredients: white cabbage, cooked brown lentils, carrots, and rice. Allow about 65 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
- oven
Prepare
Bring the rice
Bring the rice and 18/35 of the listed tap water 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 3β4 minutes until flexible, and drain.
Shave down the thick ribs
Shave down the thick ribs. Cut onion, carrot and flat-leaf parsley finely.
Heat rapeseed oil and cook onion
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
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
Preheat the oven to 190Β°C conventional.
Stir together the passata
Stir together the passata, stock powder and remaining 17/35 of the listed tap water, then pour around the rolls. Bake at 190Β°C for 30 minutes.
Finish
Leave to rest
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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Recipe from VegPlan Β· https://vegplan.app/recipes/lentil-rice-cabbage-rolls
