Ingredients

  • 1 (14.5-ounce) can diced tomatoes
  • 2 large carrots, diced
  • 2 cups cooked brown lentils*
  • 1 cup cooked brown rice**
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon dried basil
  • 3 garlic cloves, minced
  • 12 cups thinly sliced green cabbage (approximately 2 small cabbages)
  • 1 1/2 cups shredded Italian blend cheese (or a combination of mozzarella and parmesan)
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 6 ounces tomato paste
  • 1 (15-ounce) ounce can tomato sauce
  • 1 medium yellow onion, diced

Ready In 75 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Fill a large pot with water and bring it to a boil.
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Step 2

  • Add the cabbage to the boiling water and cook it for 5 to 7 minutes, until slightly tender. I prefer it to have a little crunch, but you can cook it longer if a softer texture is desired.
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  • Length: 5 minutes

Step 3

  • Drain the cabbage in a colander, rinse with cold water and set aside.In the same large pot, warm the olive oil over medium-low heat.
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Step 4

  • Add the onion, carrots, and garlic, and cook for 5 minutes, or until softened.
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  • Length: 5 minutes

Step 5

  • Add the mushrooms, sprinkle with salt & pepper, and continue to cook for 5 more minutes, until the mushrooms have released their juices.Stir in the dried herbs, diced tomatoes, tomato sauce, and tomato paste, then bring to a low boil. Reduce to a simmer and cook for 10 minutes. Stir in the lentils and brown rice.Preheat the oven to 350F, then lightly grease a 9 x 13 casserole dish.Use a paper towel to blot the cabbage to make sure it's dry, then distribute half of it along the bottom of the dish and top with half of the sauce.
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  • Length: 15 minutes

Step 6

  • Layer the remaining cabbage on top and finish with the remaining sauce. Top with cheese.
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Step 7

  • Place the casserole in the oven and bake for 25 minutes. Turn the oven to broil and broil for 3-5 minutes, or until the cheese is lightly browned on top.
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  • Length: 30 minutes

Step 8

  • Remove from the oven and allow to cool for at least 5 minutes before serving. Top with fresh parsley and serve warm.
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  • EQUIPMENT:
  • Length: 5 minutes