Plant-based stuffed cabbage with hearty lentils, brown rice, and aromatic herbs, baked in a rich tomato sauce. Delicious comfort.
# Directions:
01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to boil. Carefully peel 8-10 whole leaves from the cabbage head. Blanch in boiling water for 2-3 minutes until pliable. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Add carrot, tomato paste, thyme, paprika, salt, and pepper, cook for 2 minutes.
04 - In a large bowl, combine sautéed vegetables, cooked rice, lentils, and parsley. Mix well and adjust seasoning.
05 - Heat 1 tablespoon olive oil in a saucepan. Sauté onion and garlic until translucent. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
06 - Spread 1/2 cup tomato sauce on the bottom of a baking dish.
07 - Lay a cabbage leaf flat, trim thick stem if necessary. Place 2-3 tablespoons filling at the base, fold in sides, and roll up tightly. Place seam-side down in the dish. Repeat with remaining leaves and filling.
08 - Pour remaining sauce over the rolls. Cover the dish with foil.
09 - Bake for 45 minutes.
10 - Remove foil and bake for an additional 10-15 minutes until bubbly.
11 - Let cool slightly before serving. Sprinkle with extra parsley if desired.
