INGREDIENTS
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 PREPARATION 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.
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THE REBELLIOUS RDAs 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. Archives
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