Polishveganfood
Ingredients
- 1/2 green cabbage
- For the filling:
- 1/2 can brown lentils
- 1/4 cup quinoa
- 1/2 cup vegetable stock
- 1 small onion
- 1ts vegetable oil
- 2ts red wine vinegar
- 3ts soy sauce
- 1ts smoked paprika powder
- For the sauce:
- 1 can chopped tomatoes
- 1ts maple syrup
- 2ts red wine vinegar
- Salt, pepper
Preparation
Put water in a large pot and add the cabbage
Place on high heat, bring to boil, lower heat and cover the pot
Let simmer until the leaves peel off easily (approx 15 minutes)
Let it cool down for a couple of minutes
Wash the lentils
Cook the quinoa for about 20 minutes
Place oil in a pan on medium heat and add the lentils and quinoa
Add red wine vinegar, vegetable stock, soy sauce, smoked paprika, salt and pepper, and mix.
Preheat the oven to 180° C circulating air
Mix all sauce ingredients together
Place half the sauce on the bottom of a baking dish
Peel of the leaves of the cabbage head
Now fill each leaf with 3-4 tablespoons of the filling, fold the base side over the filling then also wrap the sides inward over the filling, lastly roll centre away from you to wrap it up.
Place the roll seam side down on the baking dish
Repeat the process until filling is all used up.
Place the rest of the sauce on top of your rolls
Cover with cooking foil and bake for 1 hour