I thought I would share a cabbage recipe for St. Patrick's Day. This yummy recipe was influenced by The Healthy Foodie's recipe for vegetarian cabbage rolls, particularly by inspiring me to add Dijon mustard to the filling and fennel seeds to my tomato sauce. Enjoy!
Lentil and Rice Cabbage Rolls
1 small cabbage
For the sauce:
Use your favorite red sauce thinned with 1/2 cup water or to keep the recipe very simple use Z.'s Red Sauce also thinned with 1/2 cup water, which is what I did. I added some harissa paste and fennel seeds to make it a little different.
For the Filling:
1-2 tablespoons extra virgin olive oil
1 cup cooked jasmine rice
1 cup cooked lentils*
1/2 cup rye flakes or old-fashioned oats
1/2 onion, diced
1 carrot, diced
2 tablespoons Dijon mustard
Kosher salt and freshly ground pepper, to taste
- Preheat oven to375 degrees Fahrenheit.
- To prepare the cabbage, cut off the bottom of the cabbage to more easily peel away each leaf. Or, carefully using a paring knife, remove the core. In salted, boiling water, blanch each leaf 1-2 minutes, or until the main stem is pliable. Remove from water and place on towels to drain. Set aside.
- Meanwhile, prepare filling by heating the olive oil in a large skillet over medium-low to medium heat. Add the onion and cook until soft and translucent, about 10 minutes. Add carrots and cook about 4 minutes, stirring occasionally.
- In a bowl, combine the vegetable mixture with the rice, lentils, rye flakes, Dijon mustard, salt, and pepper. Stir until thoroughly combined.
- Place a prepared cabbage leaf on a flat surface. Place about 2 tablespoons of filling on the leaf and rolls like a burrito.
- Place each roll in a baking dish. Continue until all the cabbage leaves and the filling are used. Top with desired amount of tomato sauce.
- Cover with aluminum foil and bake 20-25 minutes. Allow to rest a few minutes before serving.
*I used lentils that I purposefully undercooked because I was worried they would become mushy in the rolls.
No comments:
Post a Comment