An excellent starter, side-dish or a main course!
Ingredients (approximately 15 rolls)
- 1 medium-sized Savoy cabbage
- 100 g quinoa
- 50 g red or dhal lentils
- 1 tsp salt
- 1 medium-sized carrot, grated
- 2 tbsp dried barberries or equal amount of chopped sun-dried tomatoes
- 3 tbsp mixed sprouts (optional)
- 2 tbsp dulse seaweed (optional)
- 1 cup of passata (puréed tomatoes)
- 1 cup of warm water
1. Rinse the lentils thoroughly. Place them together with the quinoa in a sauce pan, add three times as much water, bring to a boil, add salt and cook for 15 minutes.
2. Meanwhile, prepare the leaves. Fill a large deep pan with enough water to cover the cabbage and bring it to a boil. Remove the outer leaves of the cabbage if ragged. Put the Savoy cabbage into the boiling water and cook until the leaves soften enough to become manageable, approximately 5-7 minutes. Remove the cabbage from the pan and, using a paring knife,carefully cut the core out and separate the leaves from each other, then drain.
3. Mix all the filling ingredients.
4. Fill in the Savoy leaves one by one. The easiest way to do that is to put one cabbage leaf on your work surface with the concave side up, then to place approximately 2 tablespoons of the filling near the stem end and roll it towards the other end, grabbing and folding in the side edges along the way. The idea is to have a pretty tight roll.
5. Place the stuffed leaves in a deep heavy pot (like Dutch oven). Mix the passata with the warm water to a homogenous substance and pour it over the leaves. Bring to a boil on a low heat. Simmer for about 45-60 minutes.
6. Serve plain or with a (vegan) sour cream.