Dinner/ Low-Calorie/ Lunch/ Recipes

Healthy Stuffed Cabbage Rolls With Lentils & Mushroom

Healthy Stuffed Cabbage Rolls With Lentils & Mushroom

These Healthy Stuffed Cabbage Rolls With Lentils & Mushroom are a special comfort food. Steamed cabbage becomes the perfect holder for a flavorful mushroom, lentils and rice mix. It can be made ahead too.




Let’s Talk Cabbage Rolls

Stuffed Cabbage rolls are such a great comfort food. They are made in all corners of the world and are stuffed with favorite vegetables, grains, and spices of the region.

You may even have a family recipe from your ancestry line. ( like I do, but subbed the meat for lentils and rice )  One way or the other they are delicious.

I’ve been wanting to put this recipe on the blog for a very long time. Stuffed cabbage rolls and stuffed grape leaves to tell you the truth. The stuffed grape leaves recipe is very Slovakian and that will make it’s way onto these pages very very soon. it’s definitely something I grew up eating when I was a kid!

It’s pretty easy to make these Healthy Stuffed Cabbage Rolls With Lentils & Mushroom! Simply pre-cook the lentils and rice ( or simply buy pre-cooked ones, if you can’t be bothered to cook it yourself haha) Then poach the whole cabbage until slightly tender.
Cut the leaves out of the cabbage and stuff them with the mushroom, lentil and rice filling.

Bake them in a casserole dish, with a quick homemade tomato sauce!
Let’s make some badass cabbage rolls!
But…but…Do let me know how you found these Healthy Stuffed Cabbage Rolls With Lentils & Mushroom though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!

Ingredients:

A small head  of green cabbage

1 cup/75g lentils, cooked

1 cup/200g of rice, cooked I used a mixture of wild rice and brown

8 ounces/125g of cremini mushrooms or portabella mushrooms, chopped

1 white onion, diced

1 teaspoon paprika

1/2 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon sea salt

dash ground black pepper

Red Sauce:

15 ounces/2cups/ 400g of roasted tomatoes

1 tablespoon tomato paste

1/4 cup water

1 tablespoon cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

dash ground black pepper

Method:

To Cook the Cabbage:
1. Fill a large stock-pot with water to cover the cabbage. Do not add the cabbage yet. Cover and bring to a boil.
Add the head of cabbage, turn down heat and simmer for about 10 minutes. If the cabbage tries to float, just push it down and turn it a couple of times while cooking.

2. When the cabbage is done lift out of the water with a large slotted spoon. Set aside and start to carefully peel off the cabbage leaves. Cutting the attached end from the core. The outer one or two leaves might tear. Pull off 5 big perfect leaves. There will be some cabbage leftover. Set aside and let it coo.
You can use the leftovers in another recipe such as our yummy cabbage soup.

The Stuffing:
1. Cook the lentils and rice ahead if not using cooked ones and set aside.
Add a couple of tablespoons water to a large skillet. Heat and add the chopped mushrooms. Cook for 10 minutes.

2. Add the diced onion and cook 10 more minutes.
Add paprika, cumin, garlic powder, salt, and pepper. Mix and heat through.
Add the cooked lentils and rice. Mix well and heat through. Set aside.

Make the Sauce:

3. To a large saucepan add all of the sauce ingredients. Bring to a boil and then turn down the heat to simmer and simmer for 15 minutes. It should thicken up a bit!

Stuff the Leaves:

4. Spoon some sauce into the bottom of the casserole dish. I used about a 7″ wide x 10″ long casserole dish.
Lay a cabbage leave out and you will see how it naturally curves up. Place some of the filling at the base of the leaf. Roll one round and then tuck in the sides and continue rolling. Place in the casserole dish. Continue until all the rolls are done.

5. Pour the remaining red sauce down the center of the rolls.
Bake at 350° for 30 minutes. Serve hot or cold, as a side dish, or as a main with a salad!

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