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Lentil and Mushroom Stuffed Cabbage with Tomato Gravy
Sink your teeth into this hearty vegetarian dish that combines the earthy flavors of lentils and mushrooms, all wrapped in tender cabbage leaves and smothered in a rich tomato gravy!
Ingredients:
– 1 head of cabbage
– 1 cup green lentils, cooked
– 1 cup mushrooms, finely chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley, for garnish
Directions:
1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Bring a large pot of water to a boil. Blanch the whole cabbage for 5 minutes. Remove, drain, and carefully peel off the leaves.
3. In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and mushrooms. Cook until mushrooms are golden.
4. Stir in cooked lentils, thyme, paprika, salt, and pepper. Cook for another 5 minutes.
5. Place a spoonful of the lentil-mushroom mixture onto each cabbage leaf. Roll up, tucking in the sides, and place seam side down in the baking dish.
6. In a bowl, mix crushed tomatoes with salt and pepper. Pour over the stuffed cabbage rolls.
7. Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.
8. Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Calories: ~250 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F.
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