#MISSION 3. Stuffed cabbage rolls with lentils, mushrooms and feta cheese

#MISSION 3. Stuffed cabbage rolls with lentils, mushrooms and feta cheese

Stuffed cabbage rolls - perfect for a cold weather!

When making stuffing for cabbage rolls, we can get carried away by our imagination and stuff the cabbage with whatever we want.
Today we present a vegetarian version of cabbage rolls.

What you need?

1 large savoy cabbage
600 g of mushrooms
300 g of red lentils
150g of feta cheese
100 g of rice
1 bottle of tomato passata (500 ml)
1 egg
2 glasses of water
2 onions
2 cloves of garlic
2 tablespoons of rapeseed oil
1 teaspoon red sweet pepper, 1/2 teaspoon hot pepper, 1 teaspoon turmeric, 1 tablespoon dried oregano, 1 tablespoon Provencal herbs, salt and pepper


A method of preparing:

  1. Cut the depth of the cabbage. Boil water in a pot, put the cabbage with the cut side down and cook for 20 minutes. Remove the cabbage and let it cool.
  2. Boil the rice in slightly salted water. Do the same with the lentils.
  3. Dice the mushrooms and onion. Brown the onion, add the mushrooms and stew until the water from the mushrooms evaporates. Season with salt and pepper.
  4. Season the mushrooms with onion, lentils, rice and diced feta with sweet paprika, hot pepper, turmeric, salt and pepper according to your preferences. Add the egg and mix.
  5. Wrap the resulting stuffing in cabbage leaves.
  6. Line the pot with cabbage leaves (if any), arrange the cabbage rolls tightly and pour water and tomato passata over them.
  7. Add garlic cloves, salt, oregano and Provencal herbs to the sauce.
  8. Bring to a boil and simmer, covered, for 40 minutes. Don't mix it up.

They are ready to eat! :)

#lunch #dinner