Rice and Lentil stuffed cabbage
- Number of Servings: 2
Ingredients
2 large cabbage leaves1/2 cup cooked rice1/2 cup cooked lentils1 tbsp olive oil1 small onion, diced3/4 cup canned tomatoes, chopped, with a bit of their liquid1/2 cup vegetable stock or water3 carrots choppedsalt and pepper to taste
1. Heat the oven to 350F. Heat a pot of water until just boiling. Slip a cabbage leaf into the water and cook until it has softened slightly, about 2 minutes. Repeat with the second leaf. Set aside.
2. In a small skillet, heat the olive oil until shimmering. Add the onion and carrots then cook until translucent, about 5 minutes. Add the tomatoes and their liquid, the stock and cook for another five minutes or so.
3. Lay a cabbage leaf out on your work space. Mix lentils and rice together, adding a bit of salt and pepper to taste. Spoon half of the mixture onto the thick bottom of the cabbage leaf. Roll the leaf over once, then fold the two sides in, and finish rolling. Don't make it too tight or the cabbage might split. Repeat with the second leaf.
You can put them in a small casserole dish, rolled side down and then pour the sauce over them, covering the cabbage so it doesn't dry out. Place in the oven and bake until the cabbage is cooked and the rolls are heated through, about 30 minutes.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KLTHOMAS29.
2. In a small skillet, heat the olive oil until shimmering. Add the onion and carrots then cook until translucent, about 5 minutes. Add the tomatoes and their liquid, the stock and cook for another five minutes or so.
3. Lay a cabbage leaf out on your work space. Mix lentils and rice together, adding a bit of salt and pepper to taste. Spoon half of the mixture onto the thick bottom of the cabbage leaf. Roll the leaf over once, then fold the two sides in, and finish rolling. Don't make it too tight or the cabbage might split. Repeat with the second leaf.
You can put them in a small casserole dish, rolled side down and then pour the sauce over them, covering the cabbage so it doesn't dry out. Place in the oven and bake until the cabbage is cooked and the rolls are heated through, about 30 minutes.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KLTHOMAS29.
Nutritional Info Amount Per Serving
- Calories: 235.3
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 402.7 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 8.1 g
- Protein: 7.7 g
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