Savoy Cabbage Rolls with Mushroom and Lentil Filling
Tender savoy cabbage leaves wrap a hearty filling of mushrooms and red lentils, which becomes done in the oven in a spiced tomato sauce. A warming, filling autumn dish that is meat-free.
By yumbelo · 4 servings · 80 minutes
Ingredients
- 8 pc savoy cabbage leaves, large
- 150 g red lentils
- 300 g button mushrooms
- 1 pc onion
- 2 pc garlic cloves
- 1 pc egg
- 3 tbsp breadcrumbs
- 30 g butter
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 400 can chopped tomatoes
- 200 g sour cream
- 1 tsp dried thyme
- 1 tsp sweet paprika powder
- 0.5 tsp ground caraway
- salt
- pepper
- pinch nutmeg
- 500 ml water
Method
- Cook the lentils in 500 ml water with a pinch of salt for about 15 minutes until soft, then drain and let cool.
- Blanch the cabbage leaves in boiling salted water for 3 minutes, plunge into cold water, and carefully flatten the thick leaf ribs.
- Finely dice the onion and garlic. Clean the mushrooms and chop them finely.
- Heat olive oil in a pan, then fry the mushrooms vigorously until the liquid has evaporated. Add the onion and garlic and sweat until translucent.
- Mix the mushroom mixture with the lentils, egg, breadcrumbs, thyme, caraway, salt, pepper and nutmeg until well combined.
- Place 2 to 3 tablespoons of the filling on each cabbage leaf, fold in the sides and roll up tightly. Place seam side down in a baking dish.
- Briefly fry the tomato paste in a pan with a little butter, add the paprika powder, deglaze with the chopped tomatoes and simmer for 5 minutes. Season with salt and pepper.
- Pour the tomato sauce around the rolls, cover the dish and bake at 180 °C top and bottom heat for about 30 minutes.
- Take the rolls out of the oven, spread with sour cream or serve it alongside, and garnish with some sauce.