Lentil Cabbage Rolls
Main Dishes • Author's
Description
Recipe from a culinary book by Anna Smith.
Ingredients
- White Cabbage 4 pieces
- Tomatoes 4 pieces
- Sweet Pepper 4 pieces
- Garlic 1 clove
- Shallot 0 oz
- Lentils ½ cup
- Sun-Dried Tomatoes 5 pieces
- Paprika to taste
- Mild Chili Spice to taste
- Turmeric to taste
- Salt to taste
- Coconut Milk 0 fl oz
- Spinach to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Soak the red lentils in water and cook them according to the package instructions, adding a bit of turmeric for a subtle flavor and a richer color.
Step 2
Once the lentils are ready, season them with salt, mix with a small amount of spinach, pieces of sun-dried tomatoes, and fresh herbs (cilantro can be added).
Step 3
Prepare the tomato sauce. It will be smoother if you peel the tomatoes first: pour boiling water over them and remove the skin. Then chop the tomatoes into cubes and set aside.
Step 4
Finely chop the onion, peel and crush the garlic with the flat side of a knife. Grease a pan with oil and sauté the garlic (30 seconds until fragrant). Then add the onion and sauté for another 30 seconds.
Step 5
Add the tomatoes, pepper, paprika, chili, and simmer for 2 minutes. Turn off the heat and let the sauce rest covered.
Step 6
To wrap the filling in a cabbage leaf, it is necessary to dip it in hot water. It will become softer and easier to work with: dip, dry with a paper towel, and wrap the filling. Repeat with each leaf.
Step 7
Place the cabbage rolls in the still warm sauce and heat slightly.
Step 8
Serve with tomato pesto or garlic aioli.
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