Lentil and mushroom stuffed cabbage rolls (GF)

Have you even had cabbage rolls? I had lots of organic cabbage laying around in the crisper and wanted to try something different for dinner so I came up with this delicious, healthy and relatively easy recipe. Lightly steamed cabbage leaves, filled with a mushroom lentil mixture and rolled up before baking in a tomato passata sauce with macadamia feta sprinkled on top. Have you even had cabbage rolls?

The humble cabbage is often left underrated however it can be utilised in so many recipes in many different delicious ways. It is full of fibre, vitamin C, vitamin K and a compound called sinigrin. This is a form of glucosinolate which is known to prevent disease and is which is found in most of the cruciferous/ brassica vegetables including cabbage, Brussel sprouts and broccoli.

The lentil and mushroom stuffing was flavoured with vegetable stock, bay leaf, garam masala and garlic. I also added an abundance of green peas because I am literally obsessed with them currently. The tomato passata added a simple and delicious base and was perfect with the chunky cabbage rolls and macadamia “feta”. I served these with roasted sweet potato and white potatoes drizzled with good quality extra virgin olive oil and rosemary.

RECIPE:

Serves four.

1 head of organic cabbage

1/2 red onion, sliced

1 carrot, cubed

1 cup frozen peas

1/2 large zucchini, cubed

1 punnet of sliced mushrooms

2 garlic cloves, crushed

2 TBSP tomato paste

2 bay leaves

2 TSPN garam masala

1 TBSP coconut aminos

Salt and pepper to season

1 cup vegetable stock

1.5 cups green French lentils, soaked + water to cook

1 glass jar of organic tomato passata

1 large organic sweet potato, cut into 2.5cm cubes

3 organic potatoes, wedged

Olive oil to season

Dried rosemary to season

Macadamia feta (or vegan cheese of choice)

1. Rinse the soaked lentils and cook in filtered water until tender and soft.

2. Add the sweet potato and potato to a baking tray. Season with olive oil, salt and pepper as well as dried rosemary. Preheat the oven to 190C.

3. Preheat a large fry pan. Drizzle with olive oil before adding the onion, garlic, carrot, zucchini and mushrooms until soft. Add the bay leaf, garam masala and tomato paste and mix well.

4. Add the lentils, coconut aminos and vegetable stock. Simmer and cook for 10-15 minutes until most of the liquid is absorbed. Let this cool.

5. Fill a small saucepan with water and bring to the oil. Meanwhile, cut the core out of the cabbage as pictured before carefully dividing the leaves individually. Steam the leaves for 5 minutes.

6. Add the tray of potatoes into the oven and roast for 45 minutes.

7. Pour 3/4 jar of organic tomato passata into an ovenproof dish.

8. Fill the cabbage leaves as pictured with the cooked lentil mix. Roll and place with the stem up into the passata.

9. Top with vegan cheese of choice before covering with remnants of passata jar. Bake for 15 minutes.

10. Serve with a drizzle of Tabasco sauce if desired.

I hope you enjoy the hearty yet healthy meals idea.

Much love,

Di ♡

“Keep your face to the sunshine and you cannot see a shadow.”- Helen Keller.

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