Stuffed Savoy Cabbage Rolls with Lentil and Mushroom Filling in Tomato Sauce
Stuffed savoy cabbage rolls with a lentil and mushroom filling in tomato sauce, filled with a savory mix of brown lentils, mushrooms and walnuts, braised in an aromatic tomato sauce. The dish can be prepared the day before and is perfect for an autumnal dinner party with guests.
By yumbelo · 6 servings · 150 minutes
Ingredients
- 1200 g Savoy cabbage
- 250 g Brown lentils
- 600 ml Vegetable stock
- 400 g Mushrooms
- 2 pc Onions
- 2 pc Garlic cloves
- 80 g Walnuts
- 60 g Parmesan
- 2 pc Eggs
- 80 g Breadcrumbs
- 1 tsp Thyme, dried
- 1 tsp Marjoram, dried
- 1 tsp Sweet paprika powder
- 500 g Passata
- 2 tbsp Olive oil
- Salt
- Pepper
Method
- Bring the lentils to a boil with 300 ml vegetable stock and simmer over medium heat for about 20 minutes, until soft but still al dente. Then drain and let cool.
- Cut out the core of the savoy cabbage and separate 12 large leaves. Blanch the leaves in boiling salted water for about 3 minutes, refresh them in cold water, and cut thick leaf ribs flat.
- Finely dice the onions and garlic and sweat them in 1 tbsp olive oil until translucent. Dice the mushrooms finely, add them, and fry for about 8 minutes, until the liquid has evaporated.
- Coarsely chop the walnuts and finely grate the Parmesan. Mix the mushroom mixture with the lentils, walnuts, Parmesan, eggs, breadcrumbs, thyme, marjoram, paprika powder, salt and pepper, and let it sit for 10 minutes to swell.
- Place about 2 tbsp of filling on each cabbage leaf, fold in the sides and roll the leaf up tightly. Arrange the rolls seam side down, close together, in a baking dish or braiser.
- Stir the passata with the remaining vegetable stock and a pinch of salt and pepper, and pour it over the rolls.
- Cover the dish with a lid or aluminum foil and braise the rolls at 180 °C conventional heat for about 60 minutes.
- The rolls can be fully braised, cooled and refrigerated up to two days in advance. Before serving, reheat covered at 160 °C for about 25 minutes and serve with fresh thyme.