Yesterday I spent the day walking around dumbo in Brooklyn with my boyfriend. The weather was perfect and I felt so energized from getting some much needed sunshine. We stopped for lunch at Grimaldi’s, a famous pizzeria right next to the Brooklyn bridge. The (cheeseless) pizza was absolutely delicious and I was happy that my boyfriend finally got to enjoy it after years of saying he wanted to try it. 

On to the recipe. This week I made some lentil and rice filled cabbage rolls. I had picked up a really perfect looking cabbage this week at the supermarket instead of the normal ones that usually have lots of small tears in the leaves. All of the other ingredients were things that I always keep in the house, so I thought it would be a good time to make them again. 


1 Small head of green cabbage

1 Cup brown rice

1/2 Cup green lentils

3 15 oz Cans of diced tomatoes 

9 oz Mushrooms 

1 Can tomato paste

4 Cloves garlic

1 Handful basil leaves

1 Tsp liquid smoke




Rinse lentils and beans and cook them in water and one can of diced tomatoes for 45 minutes 

Brown garlic in a separate sauce pan

Boil water in a pot big enough to fit the entire head of cabbage 

Once garlic is browned, add tomato paste and the other two cans of diced tomatoes to the saucepan and let it simmer for at least 30 minutes, stirring occasionally and adding the bail to the pot for the last 10 minutes

Boil cabbage for 10 minutes and then turn it in the water and boils for an additional 10 minutes or until leaves are completely cooked

Remove cabbage from water and let it cook down enough to handle

Clean and chop mushrooms into small pieces 

Preheat oven to 375 Fahrenheit 

Once lentils and rice are finished cooking, add the spices and mushrooms. Add 1/2 cup water and stir rapidly over high heat until the water is soaked up. Blend the rice/lentil mixture(optional may need to add more water)

Carefully remove the cabbage leaves, making sure to keep them intact. I made 14 rolls, depending on the size of your cabbage,you may be able to make more or less. 

Line a baking dish with any extra leaves that you have

Scoop about 1/4 cup of the lentil/rice mix into each cabbage leaf and roll them up as you would a burrito. Place them in your pan, seam down

Cover the rolls with the tomato sauce and bake for 50-60 minutes 


One thought on “Lentil and Rice Stuffed Cabbage Rolls

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s