Lentil and Quinoa Cabbage Roll Recipe

The following recipe for lentil and quinoa cabbage rolls is from the "Get Stuffed" Night   (April 18, 2019) @ the Alberni Vegetarian Supper

LENTIL AND QUINOA CABBAGE ROLL RECIPE- 

INGREDIENTS

1 head of Green Cabbage, see Recipe Notes at the bottom of Instructions below

For the Filling

• 3/4 cup Brown Lentils
• 3 cups Water
• 1/2 cup uncooked Quinoa
• 1 cup Vegetable Broth
• 1 small Onion, diced
• 1 Tbsp. each: Vegetable Oil, Red Wine Vinegar
• 2 Tbsp. Soy Sauce
• 1 tsp. Smoked Paprika

For the Sauce:

• 1 (28 ounce) can Tomato Puree
• 1 Tbsp. Maple Syrup, or sweetener of choice
• 1 1/2 tsp. Red Wine Vinegar

• Salt and Pepper to taste

INSTRUCTIONS

Place 3 inches water into a large pot and add cabbage. Bring to a boil, lower heat and cover.  Steam until leaves peel off easily, 20 minutes. Remove cabbage & cool for a few minutes. **See notes at the bottom of this recipe. Preparing the filling: Place the water into a small saucepan and add lentils. Bring the water to a boil, lower heat and allow to simmer until lentils are just fully cooked, about 35 minutes, adding water to the pot as needed. When lentils are finished cooking, drain any excess liquid. While the lentils simmer, place broth into a small saucepan and add quinoa. Place over high heat and bring to boil. Lower heat, cover and allow to simmer until all of the water is absorbed, about 20 minutes. Remove from heat and allow to sit with the lid on the pot for 5 minutes. Coat the bottom of a large skillet with oil and place over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt and pepper to taste. Flip a few times just to combine the ingredients, then remove from heat. Preheat the oven to 350°F/177C. Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish. Peel a leaf off of the cabbage head and place it onto a work surface with the stem side facing you. Trim any very thick portions of the leaf near the base. Spoon 3 to 4 tablespoons of filling onto the center of the leaf. Fold the base side over the filling, then wrap the sides inward over the filling. Roll the center away from you to wrap everything up. Place the roll, seam side down, into the baking dish. Repeat until all of the filling is used. Spoon remaining sauce over the rolls, cover and bake for 1 hour. Remove from oven and allow to cool for a few minutes before serving. Recipe Notes **You only need a small head of cabbage for this, but in order to get the most large, easily rollable leaves, use a large head for the larger, outermost layers of leaves then save the rest for another use.

The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

Interested?  Join the fun every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BCV9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com 

Be blessed, know and enjoy your foods, boost your life!  

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