Chef Dale Mackay

Recipe by

Chef Dale Mackay

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Green Lentil Cabbage Rolls

Prep Time: 30 Minutes

Total time: 1 Hour 10 Minutes

Servings: Makes about 25 cabbage rolls

Chef Dale Mackay

Recipe by

Chef Dale Mackay

View All

Ingredients

Directions

Nutrition

Ingredients

    Filling Ingredients:

    1 ½ cups (375 mL) ground pork

    ½ cup (125 mL) green lentils

    1 Tbsp (15 mL) garlic, finely minced

    2 tsp (10 mL) ground caraway

    1 cup (250 mL) white onion, small dice

    ½ Tbsp (7 mL) salt

    ½ cup (125 mL) Sauerkraut, chopped

    2 eggs

    1 large head of green cabbage

    Sauce Ingredients:

    4 cups (1L) whole canned tomatoes

    1/3 cup (75 mL) olive oil

    1 white onion, small dice

    3 garlic cloves, minced

    2 sprigs of fresh basil


Directions

  1. For the Lentils: In a medium pot, add 2 cups (500 mL) water and ½ cup (125 mL) green lentils, bring just to a boil, then reduce to a simmer on low heat. Cook until tender.
  2. For the Filling: In a large sauce pot on high heat, add pork and onion, sautéing until lightly browned. When meat is about 50% cooked, add all other filling ingredients besides the eggs, cooking about 5 minutes longer. Remove from heat and cool completely. Once cooled, add eggs and mix well. Your mix should be moist, but without excess liquid. Set aside until ready to roll.
  3. For the Cabbage: Break down cabbage leaf by leaf, making sure not to rip them. In a large pot of bowling water, add a few leaves at a time and cook for about 3 minutes until soft. With a slotted spoon, place blanched leaves in ice water to cool. This will stop the cooking and help the cabbage keep its colour. Once chilled, remove leaves from ice water and transfer to paper towel to soak up excess water.
  4. For the Sauce: On medium heat, add olive oil and onions to a medium sauce pot, cooking until onions become translucent. Add garlic, tomatoes, and basil. Simmer for 45 minutes until tomatoes have broken down, and excess liquid has cooked off. The sauce should be thick enough to hold on the plate without letting liquid out.
  5. Rolling: Lay your blanched cabbage leaves flat on the counter and carefully remove the main vein with a knife. In the center of the blanched cabbage leaf place 2-3 tablespoons of filling, leaving excess blanched cabbage on each side of the filling. Start rolling the cabbage leaf over the filling, tucking in both sides of the excess cabbage leaf and continuing to roll tight.
  6. Cooking: Place rolls in a casserole dish lined with parchment. Lightly butter the top of the rolls. Cover dish with tinfoil. Bake at 375°F (190˚C) for 35-40 mins. To check if cabbage rolls are ready, stick a paring knife into one and make sure they are heated through. To serve, place a few tablespoons of warmed tomato sauce on your plate and place 3-5 rolls atop and enjoy!