These little flavor rolls are packed with protein and fiber. This is just like your seasonal stuffed cabbage but in personal sized rolls wrapped in a cabbage leave!
Lentil Stuffed Cabbage Rolls Recipe
- 1 cup brown rice or quinoa
- 1 cup lentils
- 1 large head organic cabbage
- 1 26 oz jar organic tomato sauce
- 2 tbsp avocado oil
- 1 large onion (diced)
- 1 1/2 tsp minced garlic
- 1 tbsp Italian seasoning
- 1/2 tsp paprika
- 1/4 tsp cumin
- 3 tbsp organic tomato paste
- salt and pepper
Preheat oven to 350F. Spread 1/2 cup of tomato sauce on bottom of a 13x9 baking dish.
Rinse and sort lentils and cook lentils according to package directions. Cook brown rice according to directions.
Cut out the stem from the bottom of the cabbage head. In a pot, add water and salt and boil for 5 minutes until the outer leaves start to pull away from the head. Use tongs to remove the outer leaves (approx. 10 leaves)
Add the oil to the pan and saute the onions for about 10 minutes. Add cooked lentils, quinoa/rice, seasonings, garlic and tomato paste. Cook for 5 minutes stirring frequently.
Spoon the filling into each cabbage leaf (about 1/3 cup , about 1 inch of leaf on each side). Fold the sides in and then roll the bottom over. Place seam side down into the dish.
Pour remaining sauce over the top and cover with foil.
Bake for 1 hour. Serve warm!
For Prep Ahead
Follow steps 2-5. Make sure you do not put in the oven on prep day.
Cover the baking dish with foil and place in the refrigerator until ready to use. Be sure to mark the cooking time on the foil!