LENTIL, MUSHROOMS and CABBAGE ROLLS 1 head green cabbage, large outermost leaves removed 1 cup cooked brown lentils 1 cup cooked brown rice 1/2 cup diced red onion 5 mushrooms, diced 1/4 cup toasted pine nuts 1/4 cup cranberries 1 clove garlic, minced 2 tablespoons chopped fresh dill + more for serving 1 tablespoon olive oil 1/2 teaspoon himalayan salt 400g homemade tomato puree sauce 1/4 cup water -HOW TO- Bring a large pot of water to a rolling boil. Carefully drop the cabbage into the pot and let it boil for about 5 minutes. Put the cabbage in a colander set over a large bowl to drain and cool slightly. Remove the outermost layers of leaves, until you reach leaves that arent pliable. Repeat the boiling and draining process until you have 8 cabbage leaves. Pat the leaves dry with paper towels and set aside. To a medium bowl, add the lentils, rice, onion, mushrooms, pine nuts, cranberries, garlic, dill, olive oil, and salt. Stir gently until well-combined. Add the tomato puree sauce and 1/4 cup water Crock Pot. Stir to combine. Set a cabbage leaf on a working surface, outer side down, and scoop about 1/2 cup of the mushroom-lentil mixture into the middle. Fold the stem end up about 1/3 of the way, then fold in the sides. Continue rolling semi-tightly until completely rolled up. Lay roll seam-side down on top of the marinara sauce. Repeat with remaining cabbage leaves, piling each into the slow cooker in one or two layers, right on top of one another. Cook on high for 4-5 hours or on low for 8-10 hours. To serve, scoop out a some tomato sauce and spread it on a plate. Carefully remove cabbage rolls one at a time and transfer to the plate. Ladle an additional spoonful or two of the marinara sauce from the slow cooker over the top of each roll and top with a few sprigs of fresh dill, if desired. ENJOY ACKNOWLEDGE - OH MY VEGGIES.
Posted on: Thu, 15 Jan 2015 03:59:37 +0000