Stuffed Cabbage Rolls

1. 1

   Step 1

   • a.Prepare the Cabbage Leaves
   • b.Bring a large pot of water with 1 tbsp of salt to a rolling boil.
   • c.While the water heats, use a sharp paring knife to carefully cut out the tough core from the bottom of the cabbage head.
   • d.Gently place the whole cabbage, core-side down, into the boiling water. Cook for 8-10 minutes, until the outer leaves become bright green and pliable.
   • e.Carefully remove the cabbage from the pot and let it cool slightly. Gently peel off 12-15 large outer leaves. If inner leaves are still stiff, return the head to the water for a few more minutes.
   • f.Lay each leaf flat and use your knife to shave down the thick part of the rib at the base of the leaf. This makes it much easier to roll.
2. 2

   Step 2

   • a.Make the Savory Filling
   • b.Heat the olive oil in a large skillet or pan over medium heat.
   • c.Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
   • d.Stir in the minced garlic and cook for another minute until fragrant.
   • e.Add the finely chopped mushrooms and cook for 7-8 minutes, until they have released their moisture and started to brown.
   • f.Remove the skillet from the heat. Add the cooked lentils, cooked rice, chopped dill, 1 tsp of salt, and 1/2 tsp of black pepper. Stir everything together until well combined.
3. 3

   Step 3

   • a.Assemble the Cabbage Rolls
   • b.Preheat your oven to 375°F (190°C).
   • c.Take one prepared cabbage leaf and place it on your work surface with the rib end facing you.
   • d.Spoon about 1/4 cup of the lentil-mushroom filling into the center of the leaf, just above the rib.
   • e.Fold the bottom edge of the leaf up and over the filling. Fold in the left and right sides, then roll it up tightly into a neat package, like a burrito.
   • f.Repeat with the remaining leaves and filling.
4. 4

   Step 4

   • a.Prepare the Sauce and Bake
   • b.In a medium bowl, whisk together the crushed tomatoes, brown sugar, apple cider vinegar, vegetable broth, the remaining 1/2 tsp of salt, and 1/4 tsp of black pepper.
   • c.Pour about one-third of the sauce into the bottom of a 9x13 inch baking dish or a large Dutch oven to create a base layer.
   • d.Arrange the stuffed cabbage rolls snugly in the dish, seam-side down.
   • e.Pour the rest of the sauce evenly over the top of the rolls, ensuring they are well-coated.
   • f.Cover the dish tightly with aluminum foil or a lid.
   • g.Bake for 60 minutes, or until the cabbage is fork-tender and the sauce is hot and bubbly.
5. 5

   Step 5

   • a.Rest and Serve
   • b.Carefully remove the dish from the oven. Let the cabbage rolls rest, covered, for at least 10 minutes. This allows the flavors to meld and the rolls to set.
   • c.Serve hot, spooning a generous amount of the sweet-and-sour sauce over each serving.

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