Stuffed Cabbage Rolls (Mediterranean-Inspired)

Ingredients:

• 1 medium green cabbage (about 1–1.2 kg)

• 200 g cooked quinoa or brown rice

• 200 g cooked lentils (green or brown)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp olive oil (15 ml)

• 1 tsp smoked paprika (2 g)

• 1 tsp ground cumin (2 g)

• Salt & pepper to taste

• Handful fresh parsley or dill, chopped

• 500 ml tomato passata

• 1 tbsp apple cider vinegar (15 ml)

• 1 tsp maple syrup (5 ml)

Method:

1. Bring a large pot of salted water to boil. Carefully peel off 10-12 cabbage leaves. Blanch for 2-3 minutes until soft & pliable.

2. In a pan, sauté onion & garlic in olive oil until translucent.

3. Add quinoa, lentils, paprika, cumin, salt, pepper, and herbs. Mix well.

4. Place 2-3 tbsp of filling into each cabbage leaf. Roll tightly, tucking in sides.

5. Place rolls seam-side down in a baking dish.

6. Mix passata, vinegar, maple, salt & pepper. Pour over the rolls.

7. Cover and bake at 180°C for 35-40 minutes.

8. Finish with fresh herbs and drizzle of olive oil.