This meal is full of vegetables and spices, therefore very tasty. With lots of garlic, onions and thyme - of course if you like it? This meal also contains a lot of fiber, so the creamy tomato sauce match it perfectly. The tomato sauce in this recipe is unique, delicious, aromatic and vegan. The recipe serves about 10 cabbage rolls, although it depends on the size of the cabbage. You may need more or less stuffing
Ingredients:
- savoy cabbage
- 1 kg of mushrooms
- 3 red onions
- 4 cloves of garlic
- thyme, salt, pepper
- 150g of green lentils
- 100ml of tomato puree
- 2 soft bread rolls
- spoon of olive oil
Method:
Chop the onion. In a large pot, heat the olive oil and add the onion. Fry it and when it is slightly soft, add the garlic. While the onions are fried, cut the mushrooms. Put half of the fried onion and garlic into a bowl or other pot - for later, for the sauce. Put the mushrooms in a pan with onion and fry until the water from the mushrooms evaporates. Season with salt, pepper and thyme. Stir in the lentils.
In a large pot, heat the water and salt to blanch the cabbage. Cut the depth of the cabbage and put it in boiling water. After 5 minutes, start picking the leaves - I used tongs for this. A small head will remain in the end, don't throw it away or pour out the water.
Wrap the stuffing in the cabbage leaves. In a large pot, arrange the remaining leaves (even those from the small head). Then arrange the cabbage rolls. Pour water after cooking the cabbage so that it covers the cabbage. Simmer for 45 minutes. Cool down.
Gently transfer the cabbage rolls to any dish. Add the previously fried onion, tomato puree, bread roll, pepper and thyme to the water after cooking. Blend it to make thick sauce. Serve with bread or potatoes
