CABBAGE ROLLS

As the days are getting shorter and colder, nothing sounds better than a delicious lunch right from the oven. Today I am sharing with you a recipe that is perfect for colder days. I stuffed cabbage rolls with lentils, quinoa, tomato, carrots, and sunflower seeds. It will take you around an hour to make this flavorous lunch. Enjoy!

Recipe

Ingredients:

▫️1 head of cabbage

▫️200 g of green or brown lentils

▫️600 ml of vegetable broth

▫️60 g of quinoa

▫️1 onion

▫️2 medium carrots

▫️1 tomato

▫️25 g of sunflower seeds

▫️4 tbsp of olive oil

▫️1 tsp of garlic powder

▫️1 tsp of onion powder

▫️0,5 tsp of cayenne pepper

▫️1 tsp of salt

▫️400 ml of tomato sauce

▫️vegan Parmesan

Method:

👉🏼Rinse the lentils and cook them with 600 ml of vegetable broth. Cook it for about 20-30 minutes. Meanwhile, rinse the quinoa and cook it with 120 ml of water, add a pinch of salt and simmer it for 10 minutes.

👉🏼Cut off the bottom (stalk) of cabbage and wash each leaf with water. In a larger pot, boil the water and blanch the leaves on medium heat. You can do it all at once or do it several times. Blanch the leaves for about 7-10 minutes. The leaves need to look transparent.

👉🏼Put the blanched leaves to the side and start preparing the stuffing.

👉🏼Preheat the oven to 200°C.

👉🏼Peel and wash the carrots and cut them into small cubes. Also, cut the onions and tomatoes and chop the sunflower seeds.

👉🏼Sauté the onions and carrots on the olive oil. Add 0,5 tsp of salt. Add tomatoes and sunflower seeds. Sauté on medium heat for a couple of minutes. Add another half teaspoon of salt, garlic and onion powder, and cayenne pepper.

👉🏼When the lentils and quinoa are cooked, add them to the stuffing and mix well. Turn off the stove.

👉🏼Take a leaf of cabbage and stuff it with one tablespoon of the stuffing (I had smaller leaves, so I added one tablespoon). First, turn left and right sides towards the middle, then roll it lengthwise to form a hard-wrapped roll. Put it in a baking tray, close to each other. I had a little cabbage, so there were a lot of little rolls. If you use a bigger cabbage head, there will be fewer rolls, but they'll be a little bigger.

👉🏼Top them with tomato sauce and spread the remaining stuffing on top (if nothing is left, it is also fine).

👉🏼Bake the rolls in the oven for 15 minutes at 200°C (390℉). Then take the baking tray out, top the rolls with vegan parmesan and bake for another 10 minutes on the fan, at 180°C (350℉).

👉🏼Serve with coconut yogurt and parsley.