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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Great in the fall when cabbage and tomatoes are plentiful. Ingredients:
1 head cabbage |
3 cups water |
1 tablespoon margarine |
1 cup rice (your preference, no instant) |
3/4 cup green lentil |
2 tablespoons vegetarian chicken soup mix |
2 tablespoons dried herbs (garlic, sundried tomatoes, oregano, basil) |
1 diced onion |
1 carrot (grated) |
8 -10 tomatoes |
1 teaspoon sugar |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Boil cabbage in deep pot, removing tender leaves and cool in cold water, and drain.
2. Bring water, margarine and soup mix to a boil.
3. add rice, lentils, carrot, onion and herbs.
4. stir and cover, turning down heat to low until liquid is absorbed (approx. 30 minutes).
5. Blanch (using hot cabbage water)and peel tomatoes.
6. Blend tomatos with sugar, salt and pepper.
7. Cover bottom of baking dish with 1/4 of tomato mixture.
8. Wrap rice mixture in cabbage leaves, place rolls in a row in baking dish and cover with the rest of the tomato mixture.
9. Cover with leftover cabbage leaves and bake in a pre-heated 350 degrees oven for 1 hour or until bubbly and top cabbage leaves are charred.
10. Let rest for 20 minutes and removed top leaves before serving.
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