6 cups water
8 cabbage leaves
1 24-oz. jar tomato sauce, low sodium
1 Tablespoon olive oil
1 onion, peeled and chopped
1 12-oz. can or box (Trader Joe’s has an excellent pre-cooked box) lentils, drained and rinsed
1 cup brown rice, cooked
Salt and pepper, to taste
In a large pot, bring the water to a boil. Add the cabbage leaves and cook for about 2 minutes each, or until soft. Set aside and discard the water. Pour in the tomato sauce and simmer over low heat.
Place a large saucepan over medium heat and add olive oil. Add the onions and sauté 6–7 minutes, or until the onions begin to brown.
Add the lentils and cook for 1 minute.
Add the cooked rice, salt, and pepper. Cook for 5 more minutes, then remove from the heat and set aside.
Spread out the cabbage leaves on a clean surface and place a large spoonful of the lentil mixture in the center of each, on top of the stem. Roll the cabbage leaf up over the filling, burrito-style. Place all the rolls seam-side down in the pot with the tomato sauce and simmer on low heat for another 10 minutes.
Makes 2 main-dish servings or 4 side dish servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.