Lentil and Zucchini Stuffed Cabbage Rolls

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lentil and Zucchini Stuffed Cabbage Rolls calories by ingredient


Introduction

A creative way to use those leftover lentils and the ever present shredded squash!
This is really high is Sodium so you would want to use low salt canned goods!! OR homemade with reduced salt methods!!
This was a lazy day for me- I am sure that you can use your own sauce BUT I didn't have time to make that all up on this day! :) A creative way to use those leftover lentils and the ever present shredded squash!
This is really high is Sodium so you would want to use low salt canned goods!! OR homemade with reduced salt methods!!
This was a lazy day for me- I am sure that you can use your own sauce BUT I didn't have time to make that all up on this day! :)
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 can

    Italian 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.