Lentil and Zucchini Stuffed Cabbage Rolls
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
* Lentils, 2 cup cooked * Canned Tomatoes, 2 cans 15oz- blenderized * Zucchini, 2 cup shredded * Cabbage, fresh, 1 head, small (about 4-1/2" dia) -steamed , leaves removed * *Del Monte Traditional Spaghetti Sauce, 3 cup -one canItalian seasoning, garlic powder, onion flakes to taste.
Directions
Combine tomatoes, seasonings, zucchini and lentils. Heat through. Spoon 1/4 cup mixture into cabbage leaves, place seam side down in dutch oven/casserole dish. When you run out of filling, chop remaining cabbage and place on top. Cover with spaghetti sauce . Cover and bake at 350 for 30-45 minutes or on stovetop cook on high until bubbly, simmer 20 minutes. The presentation is much prettier from the oven though! Serves 6-8 -nutrition based on 8 big platefulls!

Number of Servings: 8

Recipe submitted by SparkPeople user TUPPERANGEL.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 142.4
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 522.2 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 9.5 g
  • Protein: 8.0 g

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