Rolada z modrą kapustą (Cabbage Roll)

Ingredients

• 1 large cabbage head 1 large cabbage head
• 1 cup (200g) rice 1 cup (200g) rice
• 1 cup (200g) lentils 1 cup (200g) lentils
• 1 cup (150g) mushrooms, finely chopped 1 cup (150g) mushrooms, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage head and blanch them in the boiling water for 2-3 minutes, until slightly softened. Remove and set aside.
2. 2.
   In a separate pot, cook the rice and lentils according to package instructions. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
4. 4.
   Add the mushrooms to the skillet and cook until they release their moisture and start to brown.
5. 5.
   In a large mixing bowl, combine the cooked rice, lentils, mushrooms, onion, garlic, paprika, thyme, oregano, salt, and pepper. Mix well.
6. 6.
   Take a blanched cabbage leaf and place a spoonful of the filling mixture in the center. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
7. 7.
   In a large pot, spread a thin layer of tomato sauce on the bottom. Arrange the cabbage rolls in the pot, seam side down. Pour the remaining tomato sauce over the rolls.
8. 8.
   Cover the pot and simmer on low heat for 45-60 minutes, until the cabbage rolls are tender and the flavors have melded together.
9. 9.
   Serve the Rolada z modrą kapustą hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris. Cook them until tender but not mushy, as they will continue to cook with the other ingredients.
• Cabbage — Choose a large cabbage head with firm leaves. Blanching the leaves will make them pliable and easier to roll.

Tips & Tricks

• To save time, you can blanch the cabbage leaves and cook the rice and lentils in advance.
• If you prefer a meaty version, you can substitute the vegetarian filling with ground beef or pork.
• Serve the Rolada z modrą kapustą with a dollop of sour cream for added creaminess.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Rolada z modrą kapustą as a main dish accompanied by a side of mashed potatoes or crusty bread. It pairs well with a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the cabbage rolls on a platter, garnished with fresh parsley. Drizzle some of the tomato sauce over the rolls for an appetizing presentation.