Lentil & Brown Rice Cab Rolls

Lentil & Brown Rice Cab Rolls





Prep Time: 40 Min
Cook Time: 2 1/2 Hours

Yields: 12 Rolls

WHAT YOU NEED

• 1 Large Head Green Cabbage
• EVOO
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell Pepper, diced
• 340g Beyond Beef
• 1 C Cooked Lentils
• 1 C Cooked Brown Rice
• 1 Large Free-Range Egg
• 4 Sprigs Fresh Thyme, leaves removed
• 1 Tbsp. Tomato Paste
• 1/4 C White Wine
• 2 Tbsp. Fresh Parsley, chopped
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Italian Seasoning
• 1/2 Tsp Dried Oregano
• 1/2 Tsp. Dried Basil
• Dried Bay Leaves
  
• 1/2 Tsp. + Sea Salt

• SAUCE
• 398ml Salt Free Tomato Sauce
• 1 C Passata
• 1/2 C PC Plant-Based Chik'n Broth
• 1 Tbsp. Red Wine Vinegar
• 1 Tsp. Onion Powder
• 1 Tsp. Garlic Powder
• 1 Tsp. Dried Oregano
• 1Tsp. Dried Basil
• 1 Tsp. Dried Parsley
• 1/2 Tsp. Sweet Paprika
• 1/2 Tsp. Sea Salt

DIRECTIONS

• I recommend preparing your cabbage leaves in advance to save time. It can be done the night before or in the morning before heading to work. To do so, heat a large pot of water to a low boil. Carefully cut the core out of your cabbage head and drop it in with the cored side facing up. As the cabbage cooks, leaves will begin to naturally release from head. Use a fork in one hand to hold the cabbage and tongs in your other hand to gently pull them off. Place them in a colander until you have all of the suitable leaves from the head. Leave the remainder of the cabbage in the boiled water and turn off the heat. You can reserve this cabbage head for a future soup in a sealed container in the fridge for about 4 days.
• FILLING - Heat a skillet set to just about medium heat and drop in the beyond beef. Break up the beef in to small crumbles as it cooks and once browned, remove it from the skillet and add a couple tablespoons of EVOO. Add the garlic, oregano, Italian Seasoning, pepper flakes, and fresh thyme leaves. Let everything sizzle together for 30 seconds before adding the onion, celery, pepper, and a good pinch of salt. Stir and cook about 6 - 7 minutes until veggies are cooked down and almost tender. Add the tomato paste and continue to cook another minute before pouring in the wine and simmering until reduced significantly. Return the beef to the skillet along with the cooked rice, lentils, and a half tsp. sea salt. Stir and continue to cook until everything is warmed through. Remove from heat and stir in the fresh parsley. Allow to cool completely before folding in the egg. ​

• SAUCE - Whisk everything together in a medium sized mixing bowl until fully combined. Set aside.
• Preheat oven to 350 F and begin assembly.
• Spray the inside of 9" by 14" baking dish with cooking spray. Ladle some of the tomato sauce to coat the inside of the dish. You will need about 12 good sized leaves. Any additional can be roughly chopped and put in the base of the baking dish.
• Cut a triangle out of the stem side of the leaves and carefully peel away some of the chunky stem throughout the remainder of the leaves. Place 1/3 C of the filling in to the center of the leaf. Roll the cut side over the filling, gently tucking before folding the sides in and continuing to roll. Place cabbage rolls fold side down in your baking dish until you have 12 rolls or all of the filling is gone. Pour the remainder of your tomato sauce over the cabbage rolls making sure to coat them entirely. Drop bay leaves all over the dish.
• Cover and bake 2 hours until tender. Set on to a wire cooling rack to cool for 10 minutes before serving. Serve a couple rolls with a sprinkling of fresh parsley. ENJOY!

HAPPY VEG