Lentil and Rice Stuffed Cabbage Rolls Recipe Video
Ingredients
| Onion | 1 , chopped | |
| Vegetable broth | 1⁄4 Cup (4 tbs) | |
| Garlic | 4 Clove (20 gm), minced | |
| Ground cumin | 1⁄2 Teaspoon | |
| Black pepper | 1⁄2 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Tomato paste | 1⁄4 Cup (4 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Crushed walnuts | 1⁄2 Cup (8 tbs) | |
| Dry lentils | 1⁄2 Cup (8 tbs) | |
| Dry brown rice | 1⁄2 Cup (8 tbs) | |
| Salt | 3⁄4 Teaspoon (To Taste) | |
| Head of green cabbage | 1 Small |
Nutrition Facts
Serving size: Complete recipe
Calories 1331 Calories from Fat 338
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1696 mg70.7%
Total Carbohydrates 204 g68%
Dietary Fiber 52.8 g211.3%
Sugars 22.8 g
Protein 51 g102.9%
Vitamin A 23% Vitamin C 210%
Calcium 37.5% Iron 93%
*Based on a 2000 Calorie diet
Directions
Add walnuts, lentils, and rice. Cover pot, allow water to boil again, and then reduce heat to low. Cook for 20-45 minutes, or until the rice is tender. Season with salt to taste.
While lentils and rice are cooking, tear the leaves off of the cabbage and steam them until they are soft, about 20 minutes.*
Stuff cabbage leaves with lentil and rice mixture, rolling the leaves closed and then folding the sides over.
Editors Review
Stuffed cabbage rolls is a great party item. Rich in protein and fiber, this dish to delicious to taste and great to look at too! Made with lentil and rice, these cabbage rolls are really filling too. Watch Katherine as she prepares these rolls and then you can try them too!Chef
