INGREDIENTS:
• 1 medium – large head of cabbage
• Your favorite oil-free, sugar-free tomato sauce
• Optional: Cheese Sauce
• Filling: 1 ½ cup veggie ground
• ½ red pepper diced
• 1 cup cooked brown or french lentils
• 1 cup cooked quinoa (I used tricolored)
• 1 tsp dried thyme
• 1 tsp garlic granules or powder
• ½ tsp onion granules or powder
• 1 tsp salt OR TO YOUR TASTE
INSTRUCTIONS:
Combine all your filling ingredients in a bowl. Add full cabbage head to a pot of boiling water. Cover and simmer for 10 minutes or until the first layer of leaves have softened. Loosen each leaf by cutting the stem at the base. Continue to steam cabbage head as necessary, cutting and removing the cooked leaves as they become ready. In preparation for stuffing your cabbage, cut the larger hard stem from leaves as shown in the video. Overlap at the seem. Add filling and roll tightly. Add a thin layer of tomato sauce to the bottom of a glass baking dish. Add your cabbage rolls. Top with extra sauce. Bake covered at 375 for 10 minutes. Remove cover and bake for an additional 20 minutes, or until cabbage is cooked to your desired tenderness. Top with cheese sauce. Enjoy!