Lentil cabbage rolls
4 servings
30 minutes
Recipe from the book by Alena Andreasyan "Gastronomic novel.
1
Soak red lentils in water and cook according to the package instructions, adding a bit of turmeric for a subtle flavor and richer color.
- Red lentils: 0.5 glass
- Turmeric: to taste
2
When the lentils are ready, season with salt and mix with a little spinach, pieces of sun-dried tomatoes, and fresh herbs (cilantro can be added).
- Salt: to taste
- Spinach: to taste
- Sun-dried tomatoes: 5 piece
- Green: to taste
3
Prepare tomato sauce. It will be smoother if you first remove the skin from the tomatoes: pour boiling water over them and peel off the top layer. Then chop the tomatoes into cubes and set aside.
- Tomatoes: 4 pieces
4
Finely chop the onion, peel and crush the garlic with the back of a knife. Grease the pan with oil and sauté it for 30 seconds until fragrant. Then add the onion and sauté for another 30 seconds.
- Shallots: 20 g
- Garlic: 1 clove
- Coconut oil: 5 ml
5
Add tomatoes, pepper, paprika, chili and simmer for 2 minutes. Turn off the stove and leave the sauce covered: let it rest.
- Tomatoes: 4 pieces
- Sweet pepper: 4 pieces
- Paprika: to taste
- Chili pepper: to taste
6
To wrap the filling in a cabbage leaf, it needs to be dipped in hot water. It will soften and be easier to work with: dip it, dry with a paper towel, wrap the filling. Do this with each one.
- Savoy cabbage: 4 pieces
7
Place the cabbage rolls in the still warm sauce and heat them a little.
8
It can be served with tomato pesto or garlic aioli.