- 1 large head of cabbage, or 3 small heads
- FILLING:
- 1 red pepper, diced
- 1 zucchini, large dice
- 1 onion, chopped
- 2 carrots, small dice
- 1 package of 8 oz mushrooms, diced
- 1 small head of broccoli, cut into florets
- 2 t. salt
- 2 Tbs. dill, chopped
- 2 t. thyme, chopped
- ? t. pepper
- 1 ? cups cooked French lentils
- 2 cups cooked brown rice
- SAUCE:
- 1- 14oz. can Eden crushed tomatoes
- 3 - 14 oz. cans organic diced tomatoes
- 1 ? onion, chopped
- ? cup raisins
- ? cup brown sugar
- ? cup red wine vinegar
- 1 ? t. salt
- ? cup water
- For the sauce: Cook the onions in olive oil over medium heat, until translucent.
- Add the remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.
- For the cabbage: cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10 minutes, then remove.
- For the Filling: Saut? the onion in olive oil until translucent. Add the carrots and cook for a few more minutes. Add the zucchini, pepper, and broccoli and cook for 5 minutes. Add the mushrooms and continue cooking until they are soft. Add the herbs, S & P, lentils and rice. Mix thoroughly.
- To stuff the cabbage, separate the leaves of the cabbage. Cover the bottom of a casserole pan with the ⅓ of the sauce. On a large work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle.
- Fold in the sides of the leaf, and then, starting in the front, roll up the cabbage.
- Place, seam side down in the casserole pan.
- Continue until you have all of the leaves rolled up, and you fill the pan. Cover with remaining sauce, cover with tin foil, and bake in oven for 40 minutes.
Step-By-Step Photo Instructions
Cook the onions in olive oil over medium heat, until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.
For the cabbage – cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10 minutes, then remove.
For the Filling – Saut? the onion in olive oil until translucent. Add the carrots and cook for a few more minutes. Add the zucchini, pepper, and broccoli and cook for 5 minutes. Add the mushrooms and continue cooking until they are soft. Add the herbs, S & P, lentils and rice. Mix thoroughly.
To stuff the cabbage, separate the leaves of the cabbage. Cover the bottom of a casserole pan with the 1/3 of the sauce. On a large work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle.
Fold in the sides of the leaf, and then, starting in the front, roll up the cabbage.
Place, seam side down in the casserole pan.
Continue until you have all of the leaves rolled up, and you fill the pan. Cover with remaining sauce, cover with tin foil, and bake in oven for 40 minutes.
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