Cabbage rolls with lentils and rice

Cabbage rolls with lentils and rice. Raw green cabbage, home-cooked, drained, not canned, Cooked long-grain white rice, unsalted.

Isa Zucker — adaptação

30 + 45 min · 4

Ingredients

• 600 g Raw green cabbage
• 500 g home-cooked, drained, not canned
• 300 g Cooked long-grain white rice, unsalted
• 180 g Raw onions
• 120 g Raw carrots
• 10 g Raw garlic
• 400 g Canned diced tomatoes
• 30 g Olive oil
• 15 g Fresh parsley
• 3 g Paprika
• 250 g water retained in recipe; excludes discarded cooking water
• 4 g Table salt
• 1 g Ground black pepper

Preparation

1. Use eight large cabbage leaves, weighing 600 g after trimming. Blanch in water for 4 minutes, drain and trim thick ribs. Use home-cooked, drained lentils and rice.
2. Chop onion, garlic, carrot and parsley. Sauté onion, garlic and carrot in half the oil for 6 minutes. Mix half with lentils, rice, parsley, paprika and half the seasoning.
3. Divide filling between leaves, fold in the sides and roll firmly. Place seam-side down in an oiled casserole. Add canned tomatoes, water, remaining sautéed vegetables, oil and seasoning.
4. Cover and simmer gently for 35 minutes, until the cabbage is tender and filling piping hot. Serve two rolls per person with the sauce.