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Vegetarian Cabbage Rolls (with lentils and rice)

Vegetarian cabbage rolls

 

 

Vegetarian Cabbage Rolls

1 medium cabbage
1 cup green lentils, dry
1 medium onion, diced fine
2 cloves garlic, minced
2 T olive oil (or less)
2 cups water or broth
1.5 c wild rice mix or brown rice, dry
2.75 c vegetable stock/broth
2/3 c golden raisins (optional)
¼ c catsup
1 14oz can crushed tomatoes
1 Tablespoon + 2 teaspoons thyme, separated
salt & pepper

Cabbage Preparation

1. Bring an 8 quart pot of well salted water to a boil.
2. Submerge cabbage into boiling water.
3. As leaves begin to pull away from the head of the cabbage, pull or cut them. Dunk them into a ice bath to stop the cooking process; drain.  Repeat until all of the usable cabbage leaves are removed.  (Remaining cabbage may be shredded and put into the pan with the cabbage rolls during baking.)

Reserve 1-2 Cups of ‘cabbage broth’

Rice Preparation

Combine rice and stock in a 2 quart sauce pan, bring to a boil, then reduce to LO for 20-25 minutes (or according to package directions). Or Prepare rice in a rice cooker according to your usual method.

Upon completion, set aside to cool.

Lentils Preparation

1. Heat a 3 quart sauce pan, add olive oil, garlic and onion.
2. Saute on medium heat until onions begin to become translucent.
3. Add lentils (dry) and toast them for about 2 minutes, stirring continuously.
4. Add vegetable stock, bring to a gentle boil. 
5. Reduce to LO and cook until lentils are soft, but still have some ‘tooth’ to them (think al dente), 20-25 minutes.

Set aside to cool.

Preparing Filling

Combine cooked rice, cooked lentils with onions and garlic, and raisins (if using) in a large bowl. Add catsup, thyme, and salt and pepper to taste.

Assembling Cabbage Rolls

1. Lay a blanched cabbage leaf flat on a cutting board.
2. Place a generous dollop of rice-lentil filling at the ribbed edge of the cabbage leaf.
3. Roll tightly, cigar style.
4. Place in a 9x13 pan (prepared with Pam spray).
Repeat until all leaves are filled.

THEN... 5. Pour 1 can crushed tomatoes over all cabbage rolls.
6. Add reserved cabbage water to pan along with tomatoes for additional moisture.
7. Sprinkle 2 tsp thyme and a few twists of fresh ground pepper over the tomatoes.
8. Bake in a 375 degree oven for 1 hour or until tomato sauce at the edges of the pan are bubbling and cabbage rolls are hot all the way through.

Serve hot, with tomato broth.
Adjust seasoning according to your own taste – I tend to under salt my cabbage rolls and then add it at the table.

~Enjoy!

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Moroccan Style Chicken (with photos)

019 After experimenting with a new Moroccan Chicken recipe the family requested I make the “original” version that dates back to the early days of Madison House Chef. Knowing that I wanted to blog the recipe I went in search of my original copy.

However, I couldn’t remember it’s original source.  A website? A newspaper clipping? A cookbook? 

What to do??

 

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Lentils

organic_Lentils   
In praise of lentils!
Nutritious. Delicious. Fiber-loaded. Nutty on their own and take to a variety of flavors easily. Inexpensive. Easy to cook on stove top.

Ken and I both enjoy lentils, and even the kids will eat them; Madeleine especially when she puts cinnamon and sugar on them.

We always kind of liked lentils, but then we re-discovered them in Spain (2009) where they were prevalent and quite inexpensive.

Red lentils. Green lentils. Yellow Lentils.

GREAT RECIPE:  Moroccan Chicken and Lentils (and broccoli)

 

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Moroccan Chicken and Lentils

006  

 

Bon Appetit ~ January 2004

The original recipe that inspired my Moroccan flavored lentils, plus commentary on preparation and personalization.

 

 

 

 

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