·4 cups cooked brown rice
·2.5 cups cooked green lentils
·2 tablespoons olive oil
·1 large yellow onion, diced
·4 garlic cloves, minced
·1 tablespoon Italian seasonings
·1/2 teaspoon paprika
·3 tablespoons tomato paste
·Sea salt and pepper, to taste
·1 large head of red cabbage
·1 (26 oz) jar of tomato sauce
·Fresh parsley, for garnish
Preheat the oven to 350°F. Using a sharp knife, carefully cut out and remove the stem from the bottom of the cabbage head. In a large pot, boil water and season with salt. Add the head of cabbage to the water and let it boil for 5 minutes, or until outer leaf starts to pull away from the head. Using tongs, remove the outer leaves until you have 10-12 large leaves. Let them cool on a plate. Cut out one inch of the thick rib from the base of each leaf. Sauté onion in olive oil in a large pan over medium heat for 8-10 minutes. Add tomato paste, garlic, and dry seasonings. Cook for 1-2 minutes, or until fragrant. Add cooked lentils and rice to the pan. Stir to combine and cook for 4-5 minutes. Spread 1/2 cup of tomato sauce on the bottom of a large casserole dish. Spoon 1/3 cup of filling onto each cabbage leaf. Fold the sides in, then roll it up. Place the cabbage roll seam side down in the casserole dish. Pour remaining tomato sauce over the cabbage rolls. Cover with foil and bake for 1 hour. Sprinkle with parsley, then serve.
Most of the tomatoes never make it out of the box... they were so delicious!
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