Lentil and Mushroom Stuffed Cabbage Rolls

Tender cabbage leaves are filled with savory lentils, sautéed mushrooms, onion, and rice, then baked in tomato sauce until rich and comforting.

Prep: 35 min · Cook: 65 min · Yield: 6 · Method: Oven

Ingredients

• 1 large head (about 3 pounds / 1.4 kg) green cabbage
• 3 cups (600 g) cooked brown or green lentils
• 2 cups (370 g) cooked long-grain white rice
• 12 ounces (340 g) cremini mushrooms
• 1 medium yellow onion
• 2 tablespoons (30 ml) olive oil
• 3 cloves garlic
• 28 ounces (794 g) crushed tomatoes
• 1 cup (240 ml) vegetable broth
• 1 teaspoon (1 g) dried oregano
• 1.5 teaspoons (9 g), plus more for blanching kosher salt
• 0.5 teaspoon (1 g) black pepper

Cooking instructions

1. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Combine the crushed tomatoes, vegetable broth, oregano, 1/2 teaspoon of the salt, and a few grinds of pepper in a bowl. (about 5 min) — 375°F (190°C)
2. Bring a large pot of salted water to a boil. Carefully remove the cabbage’s core. Lower the whole cabbage into the water and blanch until the outer leaves soften, about 2 minutes. Remove the softened leaves with tongs and continue blanching until you have 12 usable leaves. Drain the leaves and pat them dry. Reserve 1 cup of the blanching water. (about 12 min) — Boiling
3. Finely chop the onion and mushrooms. Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 minutes, then add the mushrooms and cook until their moisture evaporates and the mushrooms begin to brown, 7 to 9 minutes. Add the garlic and cook for 30 seconds. (about 14 min) — Medium heat
4. Stir the lentils, cooked rice, mushroom mixture, remaining 1 teaspoon salt, and black pepper together. Taste and adjust the seasoning. If the filling seems dry, mix in 2 to 3 tablespoons of the reserved blanching water. (about 5 min)
5. Spread about 1 cup of the tomato sauce in the prepared baking dish. Place about 1/2 cup of filling near the stem end of each cabbage leaf. Fold the sides over the filling, roll tightly toward the tip, and place seam-side down in the dish. Arrange the rolls in a snug single layer. (about 12 min)
6. Pour the remaining sauce over the rolls. Cover the dish tightly with foil and bake until the cabbage is very tender and the sauce is bubbling, about 45 minutes. Remove the foil and bake 10 minutes more. (about 55 min) — 375°F (190°C)
7. Let the rolls rest for 10 minutes before serving. For safe serving, ensure the center of the filling reaches at least 165°F (74°C) on an instant-read thermometer; refrigerate leftovers within 2 hours. (about 10 min) — 165°F (74°C)