Ingredients with Measurements:
- 1 head of cabbage
- 1 cup cooked rice
- 1 cup cooked lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup vegetable broth
- 1/4 cup tomato paste
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of water to a boil. Add the cabbage and boil for 10 minutes. Remove the cabbage from the pot and let it cool.
3. In a mixing bowl, combine the cooked rice, cooked lentils, chopped onion, minced garlic, olive oil, dried oregano, dried basil, salt, and black pepper.
4. Carefully remove the leaves from the cabbage, being careful not to tear them. Cut out the tough stem at the bottom of each leaf.
5. Spoon the filling onto each cabbage leaf, and roll the leaf up tightly around the filling.
6. Place the cabbage rolls seam-side down in a baking dish.
7. In a separate bowl, mix together the diced tomatoes, vegetable broth, and tomato paste. Pour the mixture over the cabbage rolls.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and the filling is heated through.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 4g
Carbohydrates: 45g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chickpeas or black beans can be used instead of lentils.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add chopped mushrooms to the filling for extra flavor.
- Top the cabbage rolls with grated cheese before baking.
- Use a different type of cabbage, such as savoy cabbage or Napa cabbage.
Tips and tricks:
- To make rolling the cabbage leaves easier, you can cut out the stem and then steam the leaves for a few minutes until they are pliable.
- If you have leftover filling, you can use it to make stuffed peppers or stuffed zucchini.
Storage instructions:
Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the cabbage rolls on a bed of rice or with a side salad.
Garnishes:
Sprinkle chopped fresh parsley or cilantro over the top of the cabbage rolls before serving.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or crusty bread.
Troubleshooting advice:
If the cabbage leaves are too tough to roll, try steaming them for a few minutes to soften them up.
Food safety advice:
Make sure the filling is heated through to an internal temperature of 165°F to ensure food safety.
Food history:
Cabbage rolls are a traditional dish in many cultures, including Eastern Europe and the Middle East.
Flavor profiles:
The filling is savory and slightly spicy, with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the cabbage rolls as a main dish for a vegetarian dinner.
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