Description
Cozy cabbage rolls filled with lentils and rice, seasoned with paprika and garlic, topped with tomato sauce.
Ingredients
Scale
- 1 head of cabbage (medium)
- 1 cup cooked lentils (about 198 g)
- 1 cup cooked rice (about 158 g)
- 1 onion, chopped (medium)
- 2 garlic cloves, minced
- 1 can (15 oz / 425 g) tomato sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs for garnish (parsley or dill)
Instructions
- Preheat the oven to 350°F (175°C).
- Remove leaves from the cabbage head, then blanch in boiling water for 1–2 minutes until softened. Drain and cool on a tray.
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent (5–7 minutes), then add minced garlic and cook for an additional 30–60 seconds.
- In a bowl, mix cooked lentils, cooked rice, sautéed onion and garlic, paprika, salt, and pepper until combined.
- Place a spoonful of filling at the base of each cabbage leaf, fold sides over, and roll tightly. Secure with a toothpick if needed.
- Pour a layer of tomato sauce into a baking dish. Arrange cabbage rolls seam-side down, then top with the remaining tomato sauce.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10–15 minutes until the edges caramelize slightly.
- Let rest for 5 minutes and garnish with fresh herbs before serving.
Notes
The combination of lentils and rice creates a complementary amino-acid profile. Serve with yogurt or a green salad for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg