Stuffed Red Cabbage Rolls

How to make

1 First thing to do is to soak the lentils (8-12 hours) and rice (8-24 hours) separately. You have to change to water at least one time.

2 Wash them well after the required time has elapsed. It is then advisable to prepare them (individually), following the instructions on their packages.

3 Once you have cooked the rice and lentils, squeeze them, you could use colander for example (this will make it easier).

4 Cut the onion and garlic into small pieces and set them aside. Then peel off the bad leaves of the cabbage. Prepare water in a large pot set it to boil. Add the cabbage to it and let it simmer for 5 minutes. The idea here is to soften the leaves so they can be peeled off more easily.

5 Once soft, remove the cabbage and allow it to cool for few minutes. Then peel the leaves. You need to get a dozen. Allow it to cool for a bit.

6 Then heat in a saucepan / pan a little oil (to cover the bottom), add the chopped onion and garlic. Add the spices you have selected. Allow to simmer for 2-3 minutes until it becomes golden.

7 Add 2-3 tablespoons of the tomato paste / puree / sauce. Mix well (feel the aroma of the combination of these ingredients). Add rice and lentils to them. Stir very well and leave on heat for another 2 minutes.

8 Once your mixture is ready, set aside to cool. Prepare a baking tray in which you need to pour the remaining tomato paste / paste so that it covers the bottom. Preheat the oven to 180 degrees.

9 Take one of the leaves, stuff it with stuffing (I used a tablespoon and put in a little), and then roll the bottom up. Then put it in the tray. Repeat this until you fill it. Once you have filled the tray with stuffed red cabbage rolls, pour them over with the tomato paste. Cover with aluminum foil for baking. Put in preheated oven and bake for 1 hour at 180 degrees.

Voilà, you finally get a delicious dinner idea that is completely healthy and vegan.

Consume with love!