Ingredients
Scale
- 1 large head of green cabbage
- 2 cups cooked white or brown rice
- 1 can (15 oz) brown lentils, drained and rinsed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce or plain tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife. Carefully place the whole head of cabbage into the boiling water for 3 to 5 minutes. As the outer leaves soften and turn bright green, peel them away with tongs and set them aside on a plate. Continue until you have about 12 large leaves. Trim the thick woody vein from the bottom of each leaf to make them easier to roll.
- Heat the oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, dried oregano, and smoked paprika, cooking for another minute until fragrant. In a large mixing bowl, combine the cooked rice, rinsed lentils, the sautéed onion mixture, and half a cup of the tomato sauce. Season generously with salt and pepper. Stir everything together until well combined.
- Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Lay a cabbage leaf flat on your work surface. Place 2 to 3 tablespoons of the filling near the stem end of the leaf. Fold the sides inward and roll the leaf up tightly, similar to a burrito. Place the roll seam-side down in the baking dish. Repeat this process until all leaves or filling are used.
- Pour the remaining tomato sauce over the top of the cabbage rolls, spreading it evenly to cover them. Cover the dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 10 minutes to allow the sauce to thicken and the cabbage to become buttery soft. Let the dish rest for 5 minutes before serving to let the flavors settle.
- Cook Time: 70 minutes