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Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head.
Blanch the cabbage in boiling water for about 2-3 minutes, until the outer leaves are soft. Remove the leaves one by one and set aside to cool.
Make the Filling:
In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
Add the grated carrots and chopped mushrooms, cooking until softened. Season with salt, pepper, and Italian seasoning.
In a large bowl, combine the sautéed vegetables with the cooked rice and lentils. Mix well.
Prepare the Tomato Sauce:
In a separate bowl, mix the marinara sauce with oregano, basil, and maple syrup (if using). Set aside.
Stuff the Cabbage Rolls:
Take a blanched cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly.
Repeat with the remaining leaves and filling.
Assemble the Casserole:
Preheat your oven to 350°F (175°C).
Spread a layer of tomato sauce on the bottom of a baking dish. Place the stuffed cabbage rolls seam-side down in the dish, fitting them snugly.
Pour the remaining tomato sauce over the top of the cabbage rolls.
Bake:
Cover the baking dish with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10-15 minutes until heated through.
Serve:
Allow to cool slightly before serving. Garnish with fresh herbs if desired
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