Stuffed Cabbage Rolls
1/2 c uncooked Brown Rice
1/2 c uncooked Brown Lentils
3-4 tbs Vera Cruz Chili Pepper EVOO
1 small Yellow Onion, diced
4 Garlic Cloves, minced
3 Tbs Tomato Paste
1 Tbs Garlic & Herb Dipper
2 tsp Sweet Smoked Chili Rub
¼ tsp Roasted Garlic Sea Salt or Black Garlic Sea Salt
Pinch of Black Pepper
1 Large Red Cabbage Head (can do green)
26 oz. Favorite Tomato Sauce
Cook lentils and rice separately according to package directions, and set aside for later.
Bring a big pot of water to a boil. On a cutting board, turn cabbage upside down so that stems facing up. Using a knife cut at an angle around the stem, and pull it out. Place cabbage into boiling water and boil for approximately 5 minutes or when leaves start to pull away.
Use tongs and remove cabbage from pot. Start gently pulling off leaves, placing them on a towel to cool and dry.
Preheat oven to 350 degrees F. In a large pan over medium heat, sauté diced onion in EVOO until soft. Add the tomato paste, minced garlic, dipper, rub, salt and pepper. Stir and cook for 2 more minutes, adding more oil if mixture appears to be too dry. Add lentils and rice to mixture, stirring to combine. Turnoff stove burner.
In a 13x9 baking dish, add ½ c of your tomato sauce to the bottom of the dish. Spoon ¼-½ c of filling into each leaf, fold the sides in and then roll bottom up. Place the roll seam side down in baking dish. You should be able to make 10 rolls. Pour remaining tomato sauce over the top of the rolls. Cover with foil and bake for 1 hour. Enjoy!