This is adapted from Jenny Jones' recipe for Cabbage Rolls. I made them without a few of the ingredients (thanks coronavirus) and they still turned out delicious! She has a youtube of herself making this recipe, a great help if you're not sure how to trim the stems or roll the leaves.
Preheat oven to 350 degrees F
Get out a glass 9 by 13 pan.
Make sure you have foil or a way to tightly seal the pan while it's baking.
Ingredients:
1 can crushed tomato puree
1/2 veggie boullion cube
1 head of cabbage, cored
3/4 cup jasmine/basmati rice
1 can lentils
2 carrots
sage
oregano/basil
one clove minced raw garlic (the garlic had started to go bad...but this one still good clove made the house smell great nevertheless)
salt
pepper
(we didn't have mushrooms, parsley, or onion...some other day)
Put entire head of cabbage in Dutch oven of boiling salted water and let simmer for 10 minutes. (The head of cabbage was so huge, I just let it in the water for 5-7 minutes, peeled the outer leaves off, and let them boil without the rest of the huge head of cabbage for another 3-5 minutes...I'm saving the rest of the head of cabbage for another batch in a few days...only one glass pan).
Pour one cup tomato puree into 2 cup measuring cup. Add half a cup water and half a vegetable broth bouillon cube, crumbled.
In a bowl, put two very thinly sliced carrots, 3/4 cup uncooked jasmine rice, lentils and spices. Mix.
Let cabbage cool in a colander. Peel off outer leaves carefully so as not to tear them. Flip over and cut the thick part of the stem with a sharp knife so that the stem part that sticks up and is bumpy has been shaved away.
Mix up the tomato sauce and put about half a cup in the bottom of the pan and spread it out a little.
Put 2 T (heaping) of the mix into the center of a cabbage leaf and fold over, just like an egg roll, but don't seal it.
Put in glass pan seam side down.
Tuck the rolls into the pan until the pan is fill. We ran out of mix so we put already cooked rice in two cabbage rolls and they were fine.
Mixing the tomato sauce carefully, pour it over the finished rolls. Sprinkle/distribute the minced garlic on top of them all.
Put little thin pats of (unsalted or salted) butter/Earth Balance on each roll.
Cover with foil and bake for 50 minutes. Uncover and add some more of the sauce, then let bake 20 more minutes.
I think, honestly, next time I will put more sauce in the bottom of the pan, pour it over the rolls, and *not* pour more sauce on after 50 minutes...I want to see what happens if I allow the tops of the cabbage rolls to be uncovered during the last 20 minutes so that the butter can make the tops of the rolls golden and brown mmm--it started to happen...
Serve with beet salad, or borscht, or whatnot. Jenny Jones browns the leftover rolls in butter and that is amazing!!
