This one goes out to my mommy! When I was a kid, I had a real love/hate relationship with stuffed cabbage. My mom would make up a big stock pot of cabbage leaves stuffed with rice and ground beef all cooked in tomato soup. It tasted amazing. The beef would get red from the tomato soup and it looked raw and that would make me queasy. But anyway, mom, your stuffed cabbage is awesome and sometimes I crave it even though I don’t eat meat anymore. Bret and I have been on a real cabbage kick, and it’s becoming one of my favorite veggies to have around because I’ve found that I can keep a head of it in my fridge for weeks and just hack away at it and it won’t go bad.
So since I’ve had cabbage laying around, I decided to take a stab at making meatless cabbage rolls. Yeah! Here’s what I did.
12 leaves of cabbage (man it’s hard to separate cabbage leaves when it’s raw. I guess the idea is to cook the whole head of cabbage and then remove the leaves. Tricky!)
1 cup red lentils
½ cup brown rice
15oz. tomato sauce
1 tsp. garlic salt
¼ tsp. black pepper
½ cup chopped onion
¼ cup chopped green pepper
Cook the cabbage leaves in boiling water until they’re soft and pliable. Like I said, this is tricky. Be careful! I ended up with lots of ripped leaves. Drain them and set them aside.
Cook up the lentils and the rice and mix them together with ½ cup of the tomato sauce, garlic salt, black pepper, onion and green pepper.
Put about ¼ – 1/3 of a cup of the rice and lentil mixture into each cabbage leaf and roll it up, tucking in the sides. Place them seam side down in a 9×13 pan. Once you’ve filled all of the leaves, pour the remaining tomato sauce over the top. Cover the pan with foil and bake in a 350F oven for about 40 minutes. Uncover and eat!
It’s not exactly my mom’s recipe, and I would like to try it again with tomato soup. I need to get tips. Mom?