Before you begin, I recommend that you cook rice and lentils a day ahead, to make things easier on yourself. This recipe is simple, however it has many steps and I don't want you to be tired when you are done cooking. Cheers!
Ingredients
1 head medium/large cabbage, parboiled, tough stems trimmed
Filling
2 cups cooked brown rice (or grain of choice)
2 cups cooked red lentils
2 tablespoons tomato paste
1 tablespoon marjoram
1 tablespoon dried parsley
1 teaspoon celery seed
1 tablespoon vegan worcestershire sauce (optional)
Pinch of freshly grated nutmeg (I used more than a pinch, about 1/4 teaspoon)
Freshly ground black pepper to taste
Salt to taste
Sauce
1 (28-oz can) crushed tomatoes or jar of marinara sauce of choice
Directions
Cook the rice and the lentils, seperately, first or a day ahead.
Parboil the cabbage in a large pot of water. Remove the leaves as they fall off or soften. This should take about 15-20 minutes. Run under cold water and place on a plate. Trim the thick membrane of each leaf. Like this.
Now prepare the filling. In a large bowl, combine cooked rice and lentils, tomato paste, vegan worcestershire sauce, if using, as well as all the spices. Mix well and taste for seasonings.
Preheat oven to 350 F. To assemble, place 2-3 tablespoons of filling on the cabbage leaf. Like this.
Roll leaf up and over the filling like an envelope. Continue to roll until all leaves and stuffing are gone.
Coat a large baking pan with about 2 tablespoons of crushed tomatoes or marinara sauce. Place any unused cabbage leaves on the bottom of the large baking pan. Now place stuffed cabbage, seam down, next to each other, and top with the remaining sauce. You can chop and add carrots, potatoes or mushrooms on top, to bake along with the stuffed cabbage. I often add bay leaves for additional flavor.
Cover with aluminum foil and bake for 1.5 hours in the oven. Be sure to check the stuffed cabbage halfway through to make sure there is enough liquid. Add water if necessary to prevent the stuffed cabbage from drying out.
Remove the foil, and cook uncovered about 20 minutes before the stuffed cabbage is done. Serve with mashed potatoes or a piece of crusty bread.
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| Golabki! |
1 head medium/large cabbage, parboiled, tough stems trimmed
Filling
2 cups cooked brown rice (or grain of choice)
2 cups cooked red lentils
2 tablespoons tomato paste
1 tablespoon marjoram
1 tablespoon dried parsley
1 teaspoon celery seed
1 tablespoon vegan worcestershire sauce (optional)
Pinch of freshly grated nutmeg (I used more than a pinch, about 1/4 teaspoon)
Freshly ground black pepper to taste
Salt to taste
Sauce
1 (28-oz can) crushed tomatoes or jar of marinara sauce of choice
Directions
Cook the rice and the lentils, seperately, first or a day ahead.
Parboil the cabbage in a large pot of water. Remove the leaves as they fall off or soften. This should take about 15-20 minutes. Run under cold water and place on a plate. Trim the thick membrane of each leaf. Like this.
Now prepare the filling. In a large bowl, combine cooked rice and lentils, tomato paste, vegan worcestershire sauce, if using, as well as all the spices. Mix well and taste for seasonings.
Preheat oven to 350 F. To assemble, place 2-3 tablespoons of filling on the cabbage leaf. Like this.
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| Cabbage leaf with 2-3 tablespoon of filling. |
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| Ready for sauce! |
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| Ready for the oven. |
Remove the foil, and cook uncovered about 20 minutes before the stuffed cabbage is done. Serve with mashed potatoes or a piece of crusty bread.
I love this trick with the cabbage rib! I always remove mine completely and end up with holes.
ReplyDeleteI used to do the same thing you have described, and then I have read somewhere that trimming the stem is a better way of handling the cabbage :)
ReplyDelete