Vegan Lentil & Rice Cabbage Rolls
During the 18th century, cabbage and lentils were staples in the diet of German peasants. Enjoy the delicious flavor and wholesome nutrition of cabbage and lentils with these simple cabbage rolls! Gather • 4 large cabbage leaves • 1 c. cooked rice • 1 c. cooked lentils • 2 Tbsp. olive oil • 1 onion, diced. • 1 ½ c. canned tomatoes, drained and chopped. • 1 c. vegetable stock • Salt and pepper to taste Heat oven to 350F. Bring a pot of water to a gentle boil. Cook the cabbage leaves in the water until they have softened slightly, about 2 minutes. Remove from the water and set aside. In a small skillet, heat olive oil until shimmering. Add the onion and cook until translucent, about 5 minutes. Add the tomatoes and stock and simmer for another 5 minutes. Remove from heat. Lay cabbage leaves on a cutting board. Mix the lentils and rice with salt and pepper to taste. Divide the mixture among the cabbage leaves, spooning it onto the thick bottom of the leaf. Roll the leaf over once, then fold in the two sides and finish rolling. Repeat with the other leaves. Place the rolls in a small casserole dish and pour the sauce over them. Bake until the cabbage is cooked and the rolls are heated through – about 30 minutes. Makes 2 servings.