If you're in the mood for something hearty yet healthy, these Spiced Lentil Cabbage Rolls are just the ticket. Packed with a medley of spices and nutritious vegetables, they're a delightful twist on a classic dish. Perfect for a cozy dinner night!
The star of this dish is the humble cabbage. It serves as the perfect vessel, becoming tender and slightly sweet when baked. Lentils are the main source of protein, offering a hearty texture that fills you up. The mix of carrots, bell peppers, and onions provides a colorful array of nutrients and a hint of sweetness. Garlic and olive oil form the base of our aromatic sauté. With a tablespoon of tomato paste, we add a rich depth to the filling. The spices — cumin, paprika, and turmeric — bring warmth and a touch of the exotic, while salt and pepper season the dish perfectly. A splash of vegetable broth ensures the rolls remain moist, and fresh parsley brings a burst of freshness right at the end.
These rolls pair beautifully with a simple side salad or roasted vegetables. For a touch of creaminess, serve them with a dollop of yogurt or a drizzle of tahini sauce. A side of crusty bread wouldn’t hurt either!
First, get your oven preheating to 350°F (175°C). While it warms up, let's tackle the cabbage. Carefully peel away 10-12 large leaves; it might take a bit of coaxing, but it's worth it for those perfect rolls. Blanch these leaves in boiling water for a quick 2-minute dip to soften them up. Set them aside to cool.
In a skillet, heat a tablespoon of olive oil over medium heat. Toss in the chopped onions, minced garlic, diced carrots, and bell peppers. Sauté these until they're nice and tender, about 5-7 minutes should do it. Stir in the tomato paste along with cumin, paprika, turmeric, and a pinch of salt and pepper. Give it a good mix for about a minute to let those flavors meld.
Add the cooked lentils to your skillet, mixing them in thoroughly. Once everything is well-combined, remove the skillet from heat and stir in the chopped parsley.
Now for the fun part: assembling the rolls. Lay each cabbage leaf flat, and spoon a few tablespoons of the lentil mixture onto the base. Roll it up tightly, tucking in the sides as you go to keep everything snug. Place these little bundles seam-side down in a baking dish.
Pour the vegetable broth over the cabbage rolls. This will help keep them moist and infuse extra flavor. Cover the dish with aluminum foil, then bake for about 30 minutes. You’ll know they’re ready when the cabbage is tender and the rolls are heated through.
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