Ara Wiseman

Colourful Cabbage Rolls

Colourful Cabbage Rolls

2 cups brown basmati rice cooked

3 cups cremini mushrooms sliced

2 small or 1 large yellow onion chopped

3 cloves of garlic minced

1 can of lentils drained and rinsed

1 cup vegetable broth

4 large collard green leaves (cut very bottom off, so it is even on the bottom)

4 large purple cabbage leaves


2 tablespoons low sodium Tamari sauce

2 tablespoons vegetable broth

1-tablespoon rice wine vinegar

1-tablespoon maple syrup

1 – 2 garlic cloves minced

1 teaspoon grated ginger

1-tablespoon sesame oil

Preheat oven to 350. Prepare the rice.

Sauté the onion and garlic in a little vegetable broth until onion is translucent and soft. Add the sliced mushrooms and sauté until brown. (The mushrooms contain water, so you won’t need to add any more vegetable broth at this point). Add the lentils and sauté. You may need to add a little vegetable broth to prevent it from sticking to the pan. Combine with rice and add sea salt and pepper to taste.

In a large pot boil water. Once the water is boiling turn the heat down and blanch each collard green leaf and cabbage leaves for a couple minutes and then rinse under cold water or place in a bowl with ice. Place the leaf down on a work surface and put a heaping tablespoon of the brown rice and lentil mushroom mixture on the leaf.

Fold the sides to the middle snugly but not too tight then fold over the top and bottom. Place in a Pyrex baking dish covered with parchment paper and place with the seam down. Continue with remaining leaves and cabbage.

Prepare the sauce and pour over rolls. Place baking dish in oven and bake for 35 – 40 minutes until soft.


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