Lentil-Stuffed Cabbage Rolls

This Middle Eastern inspired dish combines savory lentils with flavorful spices and fragrant aromatics, all tucked in a pillowy cabbage leaf. Delicious, hearty, and satisfying!

Steps

1. Preheat oven to 375°F and bring a medium pot of salted water to a boil. 2. Trim and discard the core of the cabbage. Separate and discard any wilted outer leaves. Scoop out 8-10 tender leaves and place in boiling water. Boil for about 10 minutes, or until leaves are pliable and soft. 3. Drain cabbage, rinse with cool water, and reserve. 4. In a separate pan, heat the oil over medium-high heat and sauté the garlic and onion until fragrant, about 2-3 minutes. 5. Add the lentils, spices, and broth and simmer over medium-low heat about 15 minutes, or until lentils are tender. 6. Set aside to cool. 7. When the lentil mixture cools enough to be handled, scoop ½ cup of the lentil mixture onto the center of each cabbage leaf. Carefully wrap the leaf around the filling and secure with a toothpick. 8. Place rolls in a baking dish lightly greased with olive oil and bake for 25-30 minutes. 9. Garnish with freshly chopped parsley and serve.

- ½ cup green lentils, washed and drained - 1 large green cabbage - 2-3 tablespoons olive oil - 2 cloves garlic, finely minced - 1 small onion, finely diced - ½ teaspoon cumin - ½ teaspoon coriander - 2 whole cardamom pods - ½ teaspoon turmeric - ¼ teaspoon cinnamon - ½ cup vegetable broth - Chopped fresh parsley (for garnish)