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| "A medley of flavors fill each cabbage leaf!" |
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| "The flavors melt together in the oven!" |
INGREDIENTS:
1
cabbage head
Filling:
2
cups dry lentils, cooked to a firm consistency
1
cup dry quinoa
2
cups kale leaves, ribs removed and chopped
1
small red onion, chopped
1/4
cup pine nuts
1/3
cup celery, chopped
1/2
cup mushrooms, chopped
1
cup tomatoes, chopped
1/4
cup fresh parsley
2
Tbs. olive oil
2
Tbs. red wine vinegar
1
teaspoon smoked paprika
2
garlic cloves, finely chopped
Sea
salt and pepper to taste
Sauce:
2
Tbs. olive oil
1
large onion, chopped
3
garlic cloves, crushed and chopped
2
cans diced or crushed tomatoes
1
small can tomato paste
2
cups water
2
teaspoons oregano
2
teaspoons fresh thyme
1/4
cup fresh parsley
PREPARATION:
Preheat
oven to 350 degrees F
Sauce:
1.
In
a large saucepan, sauté onion in olive oil until softened; about 8 minutes.
2.
Add
garlic and sauté for a minute longer.
3.
Add
crushed tomatoes, tomato paste, and water.
Bring to a boil.
4.
Reduce
heat; add oregano, thyme and parsley.
Simmer for 15 minutes. Remove
from heat and set aside.
Cabbage:
1.
Place
the cabbage head in a large stockpot; fill with water to cover cabbage.
2.
Bring
water to a low boil. Using tongs, remove
cabbage leaves from the pot as they separate from the head. Continue until the majority of the leaves
have separated. Remove remaining cabbage
core and set aside.
3.
Lay
each cabbage leaf, stem side up, on a cutting board and carefully slice off the
raised portion of the stem. This will
enable easier rolling. Be sure not to cut
through the leaf.
Filling:
1.
In
a large bowl combine lentils, quinoa, kale, onion, pine nuts, and celery.
2.
Add
mushrooms, tomatoes, and parsley. Gently
toss to combine.
3.
Add
olive oil, red wine vinegar, paprika, sea salt and pepper. Gently toss to ensure seasonings are
distributed evenly throughout mixture.
4.
Spoon
a generous portion of the filling into the center of a cabbage leaf. Be sure to leave 1”+ on each side and 1
1/2"+ at the top. Fold in both
sides over the filling; then start at the stem and roll the leaf towards the
top.
5.
Repeat
until all the filling has been used.
6.
Chopped
the unused leaves and spread them in the bottom of a large baking dish.
7.
Place
the cabbage rolls in the dish.
8.
Pour
the sauce over the rolls, cover and bake for 35-40 minutes.
9.
Serve
and enjoy!
