2 cups of cooked french or brown lentils
1 cup cooked quinoa
½ a red pepper diced
½ a yellow onion diced
8 oz mushrooms sliced
½ 5 oz container spinach
1 carrot grated
3 cloves garlic
1 tsp thyme
1 tsp sage
2 tsp dried basil
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp salt or to your taste
¼ cup tomato sauce (oil-free)
Begin by sautéing your garlic in onions on medium heat in a little water. Add mushrooms and peppers sauté until soft, add carrots and spinach cook until spinach is just soft. Add cooked lentils and quinoa.Add seasoning and mix.
Add full cabbage head to a pot of boiling water. Cover and simmer for 10 minutes or until the first layer of leaves have softened. Loosen each leaf by cutting the stem at the base. Continue to steam cabbage head as necessary, cutting and removing the cooked leaves as they become ready.
In preparation for stuffing your cabbage, cut the larger hard stem from leave as shown in the video. Overlap at the seem. Add filling and roll tightly.
Add a thin layer of tomato sauce to the bottom of a glass baking dish. Add your cabbage rolls. Top with extra sauce and drizzle with cheese sauce. Bake covered at 375 F for 10 minutes. Uncover and bake for an additional 20 minutes, or until cabbage is cooked to your desired tenderness.
Enjoy!
