Cabbage Rolls or Lasagna
Ingredients 1 head green cabbage Extra cabbage 8 ounces mushrooms 1 onion, cut into sections 2 bell peppers 4 cloves garlic 1 medium carrot Marinara sauce 1 15 ounce can lentils 1-2 cups prepared rice 1 teaspoon Better than Bullion Seasoned Vegetable BaseTM ½ teaspoon Worcestershire sauce Spices to taste - onion powder, garlic powder, McCormick's Montreal Chicken SeasoningTM, salt and pepper. Instructions 1. Bring a large pot of water to boil. 2. Chop mushrooms until small crumbles, by hand or by using a food processor. Place in a warm non-stick skillet. Also chop the onions, extra cabbage, bell peppers, garlic, and carrot. When the mushrooms have released some moisture, add the onions, followed by the bell peppers, extra cabbage, garlic, and carrots. Sauté until the vegetables are cooked and tender. 3. Add rice, lentils, and half a cup to a cup of marinara sauce to the vegetable mixture and stir to combine. 4. Place the entire head of cabbage in the boiling water." Boil for 10 minutes, peeling off the outer leaves as they become tender. Set aside. 5. Place a single layer of cabbage leaves in a 9x13 casserole dish. Drizzle in some marinara sauce, and then spoon in some of the vegetable mixture. Alternate cabbage, sauce, and filling until reaching the top of the dish. Finish with a layer of cabbage leaves and more sauce. 6. Cover with foil bake at 350° for 30-40 minutes. * A little extra cabbage is delicious in the filling. If you have some left over from another recipe, feel free to chop and add it in! * When making lasagna, you can cut the cabbage in half before boiling. If making cabbage rolls, the leaves need to remain whole. |
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