10/19/2026
# # # **Mediterranean Stuffed Cabbage Rolls with Lentils and Rice**
# # # # **Ingredients:**
* 1 medium head of green cabbage, core removed
* ¾ cup long-grain rice, rinsed
* ¾ cup brown or red lentils, rinsed
* 1 medium yellow onion, finely diced
* 3 cloves garlic, minced
* 1 can (15 oz) crushed tomatoes or tomato sauce
* 2 tablespoons extra virgin olive oil
* 1 teaspoon ground cumin
* 1 teaspoon dried mint or oregano
* Salt and freshly ground black pepper, to taste
* Fresh parsley, chopped for garnish
# # # # **Directions:**
1. **Prepare Cabbage Leaves:** Bring a large pot of salted water to a boil. Submerge the whole head of cabbage for 3–5 minutes, carefully peeling away the softened outer leaves one by one as they loosen. Drain and set aside.
2. **Make Filling:** In a medium bowl, combine the uncooked rice, rinsed lentils, half of the diced onion, minced garlic, 2 tablespoons of the tomato sauce, olive oil, cumin, mint or oregano, salt, and black pepper. Mix thoroughly.
3. **Roll Cabbage:** Cut out any tough center veins from the cabbage leaves. Place 1–2 tablespoons of the lentil and rice filling near the edge of each leaf, fold in the sides, and roll snugly into a tight cylinder.
4. **Layer in Pot:** Spread the remaining diced onions and a thin layer of tomato sauce across the bottom of a large Dutch oven or heavy-bottomed pot. Arrange the stuffed cabbage rolls tightly side-by-side in the pot.
5. **Simmer:** Pour the remaining crushed tomatoes and enough water or vegetable broth to just cover the rolls. Bring to a boil, then cover, reduce heat to low, and simmer gently for 40–45 minutes until the rice and lentils are tender.
6. **Garnish & Serve:** Remove from heat, let rest for 5 minutes, garnish with freshly chopped parsley, and serve warm.
