Description
A heartwarming dish featuring tender cabbage leaves stuffed with a flavorful mixture of lentils and rice, infused with spices for a wholesome meal.
Ingredients
Scale
- 1 large head of cabbage
- 1 cup cooked lentils
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 oz) tomato sauce
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil. Carefully remove the cabbage leaves and blanch them for about 2 minutes until softened.
- In a skillet, heat some oil over medium heat. Sauté the chopped onion and garlic until translucent. Add the grated carrot and cook for another 2 minutes.
- In a large bowl, combine the cooked lentils, rice, sautéed vegetables, cumin, paprika, salt, and pepper. Mix thoroughly.
- Take a cabbage leaf and place a spoonful of the lentil and rice mixture in the center. Roll it up tightly.
- Place the stuffed cabbage rolls seam-side down in a baking dish. Pour the tomato sauce over the rolls.
- Cover with foil and bake for 30-40 minutes.
- Garnish with fresh parsley before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg