So earlier this week I ended up with a green cabbage by mistake - common vegan problem right? I wasn't really sure what to do with it, but ended up with this recipe that wayyyy exceeded my expectations. At the same time though, I'm not shocked because it combined a lot of my favorite spices :) Hope you enjoy as much as I did! Let me know in the comments below or snap a pic and tag @simply__radishing on insta for a feature!
Ingredients
1 head of green cabbage
stuffing:
1/2 cup rice
1/2 cup red lentils
1/4 cup diced white onion
1 clove minced garlic
1 tsp turmeric
1/2 tsp cumin
a shake of salt and pepper
sauce:
1 can crushed tomatoes
1/2 cup coconut milk
1/2 cup vegetable broth
1/4 cup diced white onion
2 cloves minced garlic
1 tbsp red curry paste
1/2 tsp turmeric
1 tsp cumin
a shake of salt and pepper
Instructions:
Combine lentils and rice in a pot with about 1 1/2 cups of water. Bring to a boil then turn down the heat and cover.
Sauté 1/4 cup of of diced onion with one clove of diced garlic - when the onion has begun to brown, add to the pot of rice and lentils.
Then, add your spices and stir. When the liquid has been absorbed, remove from heat.
While this mixture is cooking, combine your ingredients for the sauce in a large sauce pan and simmer at a low heat. If too much of the liquid is absorbed, feel free to add more vegetable broth or coconut milk.
Bring another pot to a boil and drop in your cabbage leaves 1-2 at a time. Allow each one to sit in the boiling water for a minute before removing the leaves and setting them aside - I used 8 cabbage leaves from the middle part of the cabbage! I thought these ones were just the right size!
Scoop the rice and lentil mixture into the steamed cabbage leaves, tuck in the corners, and roll them up.
Set the cabbage rolls into the coconut curry sauce seam side down. Once they are all in there, cover the pot and allow them to cook for 10-15 more minutes.
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