Looking for a nutritious and flavorful dinner option? Look no further than these lentil and rice stuffed cabbage rolls! Packed with protein, fiber, and a variety of vitamins and minerals, this dish is sure to satisfy your taste buds and keep you feeling full and energized.
Ingredients:
- 1 head of cabbage
- 1 cup of brown rice
- 1 cup of lentils
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of water to a boil. Add the head of cabbage and cook for 5-7 minutes, or until the leaves begin to soften.
- Remove the cabbage from the pot and carefully peel off the leaves. Set aside.
- Cook the brown rice according to package instructions.
- In a separate pot, cook the lentils in 2 cups of water for 20-25 minutes, or until tender. Drain and set aside.
- Heat the olive oil in a large pan over medium heat. Add the diced onion and garlic and cook for 3-5 minutes, or until soft and fragrant.
- Add the can of diced tomatoes, oregano, salt, and black pepper to the pan. Stir to combine.
- Add the cooked brown rice and lentils to the pan. Stir to combine.
- Place a cabbage leaf on a cutting board. Spoon 1/4 cup of the rice and lentil mixture onto the center of the leaf.
- Roll the cabbage leaf around the filling, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
- Place the stuffed cabbage rolls in a baking dish. Cover with foil and bake for 25-30 minutes, or until hot and bubbly.
These lentil and rice stuffed cabbage rolls are a healthy and delicious meal option that is easy to prepare and sure to satisfy. Whether you're looking for a new vegetarian dish or simply want to add more plant-based protein to your diet, this recipe is a great choice. Enjoy!
