I’ve been on a lentil kick lately. Cold lentil salads or hot lentil soup, either way, been loving it.
I wanted to use this last cabbage I had from my garden but my fridge is already full of sauerkraut and kimchi so I went the cooked route.
I cooked 1 cup of short grain brown rice in 1 1/2 cups of veggie stock and 1 tablespoon of olive oil.
Simultaneously cooked 1 cup of red lentils in about 1 1/2 cups of water.
Short grain brown rice takes about 25-30 minutes; cook until most of the liquid is absorbed, fluff and let sit covered for 10 minutes to soften.
While the rice and lentils were cooking, I brought a large pot of water to a low boil.
I peeled off 6 leaves of cabbage being careful to keep them whole, and removed some of the thick, middle rib. It’s easier to roll the cabbage with the tough part removed.
I placed 2 leaves at a time in the boiling water to blanch them. Only leave them in for about 1 minute, no more.
Remove the leaves and drain in a colander.
Set aside until the filling is ready.
When lentils are soft, add to the pot of rice (or vice versa, which ever pot is larger).
I added 1 tablespoon of a mellow chickpea miso and mixed well. If your miso is not mellow, add less. Always taste and adjust if necessary!
Heat oven to 350 degrees F.
Now take your cabbage leaves and spoon 1/2-3/4 cup of filling into each leaf.
Tuck the bottom stem end in first, then the outsides and then roll. Place your rolls into a baking dish, seam side down so they don’t open while cooking.
You should have enough to fill 6-8 leaves. Any extra filling is delicious on its own!
Pour 1/4-1/3 cup of stock into the dish and squeeze half a lemon as well.
Bake for 15-20 minutes.
Pour your favorite garlicky tomato sauce over the top and bake for another 5 minutes (I used my Dad’s marinara!)
Serve while hot, cover any leftovers with tin foil to keep warm in the pan.
Lentils and rice are interchangeable here. Try chickpeas or black eyed peas…barley, quinoa or farro!