STUFFED LENTILS AND MUSHROOMS CABBAGE ROLLS

by The White Chestnut August 21, 2019 0 comment
STUFFED LENTILS AND MUSHROOMS CABBAGE ROLLS

I love this healthy stuffed cabbage roll, it is a healthier option than the tortillas and the taste is super yummy, also a great option to take away for lunch at work, school…

It is super quick to make, just sauté some veggies, boil the cabbage leaves and fill the cabbage rolls.

Really fulfilling and it works really well with the yogurt, it brings a lot of freshness.

You can play around with your favorite veggies and sauces!


INGREDIENTS:


2 cups boiled lentils

2 chopped carrots

a cup of mushrooms

a chopped tomato

a garlic head

3 tbsp olive oil

a tsp Italian spices

cabbage leaves

1/2 cup unsweetened vegan yogurt


preparation time: 15 minutes

total time: 30 minutes

serving size: 2 serves


METHOD:

Preheat the oven to 170ºC, cut the top of the garlic head, sprinkle a tablespoon of olive oil and cook for around 10 minutes until golden.

In a large pot boil some water, add the cabbage leaves to the water and leave them until soft, for around 5 minutes, once all the cabbage leaves are soft remove them from the water and leave them in aside.

To make the filling, in a pan, add 2 tablespoons of olive oil, once warm add the lentils, carrots, mushrooms, tomato, and Italian spices, cook until soft for 10 minutes at medium heat.

To serve, add around 3 tablespoons of this delicious filling that we just made, a garlic clove, add also a teaspoon of vegan yogurt, close the cabbage roll and do the same with the rest of the filling.

I hope you like it!

You may also like

Leave a Reply