Cabbage-Roll Lentil Bake

Method

1. 1

   Prep the vegetables

   Thinly slice the green cabbage, dice the onion, rinse the white rice, and drain and rinse the green lentil; measure the canned crushed tomato, vegetable broth, canola oil, and paprika.
2. 2

   Soften the cabbage

   Heat the canola oil in a large skillet over medium heat. Add the onion and green cabbage, stir often, and season with 1/2 tsp salt and a few grinds of black pepper.

   9 min
3. 3

   Reduce the broth and combine the filling

   Add the vegetable broth to the skillet and simmer uncovered, then stir in the paprika, white rice, green lentil, and canned crushed tomato.

   12 min

   Tip: Use canned crushed tomato with its juices; the liquid helps cook the rice.

4. 4

   Bake the casserole

   Transfer the mixture to a covered baking dish and bake at 190°C, stirring once halfway through the bake.

   40 min

   Tip: If the rice is still firm and the dish is dry, stir in a splash of hot broth before continuing.

5. 5

   Rest and taste

   Let the covered dish stand off the heat. Taste and adjust with up to 1/4 tsp salt and a few grinds of black pepper, then serve warm.

   6 min