Change of Heart Sweet and Sour Stuffed Cabbage

Rolls
1 head of Savoy Cabbage
2 c cooked brown rice
1/4 c small diced celery
1 clove garlic minced
2 T. extra virgin olive oil
1/2 tsp salt
1/4 tsp dried thyme
Water for boiling
2 c cooked brown lentils
1/4 c small diced onions
1/4 c small diced carrot
1/4 c flat leaf parsley chopped
1/4 tsp black pepper
1/4 tsp dried rosemary crushed

Sweet and Sour Sauce
1-28oz. can of diced tomatoes
1 c sliced white onion
1/4 c balsamic vinegar
1/2 tsp salt1 c tomato puree
2 T. extra virgin olive oil 1/2 c maple syrup

Rolls:
Gently peel four large cabbage leaves from head being careful not to tear leaves. In a large pot bring water to a boil. Submerge cabbage leaves in water for approximately 60 seconds remove and cool.

In a large skillet heat olive oil add onions and garlic sauté for 2 minutes. Add celery, carrots, thyme, rosemary, salt and pepper sauté for 3-4 minutes or until vegetables are soft. Remove from heat, add cooked rice and lentils. Cool.

On a flat surface lay cabbage leaf out place 3/4 c to 1 c of rice mixture in center, bring bottom of cabbage leaf over filling, tuck sides in and roll (should look like a small burrito). In a shallow baking dish spread 1 c sweet and sour sauce (recipe follows) over bottom place cabbage rolls in dish and top rolls with remaining sauce. Bake at 350 degrees for 25 minutes.


Sauce:

Heat olive oil in a medium pot. Add sliced onions and sauté for 5 minutes stirring frequently (don't let onions burn). Stir in balsamic vinegar. Add remaining ingredients and simmer for 10 minutes. Stir often.


Serving Size: 4 servings of 2 rolls each

Number of Servings: 4

Recipe submitted by SparkPeople user DARUMA.