Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 1/19/15

Cabbage Rolls Stuffed with Lentils and Leftover Rice
and homemade marinara sauce

Active: 25 min Total: 40 min
Original GF Paleo Vegetarian
Cabbage Rolls Stuffed with Lentils and Leftover Rice
We give this traditional Eastern European dish an Italian twist with Italian spices and marinara sauce. It's hearty and healthy at the same time!
Smarts: This can be assembled fully the night before and then just popped into the oven before dinner.
Dependency
Tofu, Carrot, Cabbage, and Cashew Stir-Fry
Tags
Freezer Friendly
Proteins
Beans, lentils
Cuisines
European - Northern
Save recipe
121

Ingredients

Metric
Servings:
4
Cabbage Rolls Stuffed with Lentils and Leftover Rice:
  • Mushrooms, portobello - 1 , stemmed and diced
  • Lentils, cooked - 2 cups
  • Garlic - 3 cloves , minced
  • Shallots - 1 bulb , diced
  • Crushed tomatoes (28 oz / 794 g can) - 1 can
  • Cabbage - 8 leaves
  • Cooking oil - 1 Tbsp
  • Leftover rice - 2 cups
  • Paprika - 1/2 tsp
  • Basil, dried - 1/4 tsp
  • Oregano, dried - 1/4 tsp
  • Mozzarella (opt) - 4 oz , grated

Prep

  1. Mushrooms - Dice. (Can be done up to 3 days ahead)
  2. Lentils - Rinse and drain.
  3. Make marinara sauce - Mince garlic and dice shallots. Mix into crushed tomatoes with some salt and pepper. (Can be done up to 3 days ahead).
  4. Cabbage - Peel off 2 leaves of cabbage / serving (e.g., 4 servings = 8 leaves). Soften in one of two ways: 1) Place in a microwave-safe container, cover with a wet paper towel, and microwave for 2 minutes; or 2) Bring a pot of water to boil. Salt and boil leaves for ~1 minute and then dunk in cold / iced water to stop the cooking.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400F (or 204C) degrees.
  2. Heat a skillet over medium-high heat. Add oil and then mushrooms to heated oil with a sprinkle of salt. Saute for 3 to 5 minutes.
  3. While mushrooms are cooking, microwave marinara sauce for 1 1/2 minutes. Pour half the sauce into a 9” x 13” (or 22.5 cm x 32.5 cm) baking dish.
  4. Next fold lentils, leftover rice, paprika, basil, and oregano into skillet and mix everything through.
  5. Spoon about 1/2 to 3/4 cup (or 117.5 to 176 ml) of filling into each cabbage leaf and fold up. Place seam-side down into the marinara sauce. Continue until done. If there is any leftover filling, just pour it over the cabbage rolls.
  6. Pour rest of the marinara sauce over the cabbage rolls and bake in the oven for 15 minutes. If using cheese, sprinkle over the sauce before baking.
  7. Enjoy piping hot!

Reviews

Ratings

0 reviews