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9Ingredients
45Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1/4 cup oil (high heat, I use brown rice bran oil or macadamia oil)
- 1 onion (large, chopped)
- 1 can brown lentils (drained and washed well)
- 1 cup cooked white rice
- 8 cabbage leaves (full, or 14 -16 half leaves)
- 1 can tomatoes
- 1 Tbsp. tomato paste
- salt
- pepper
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Reviews(7)
lara x 6 years ago
I thought they were a little bland but my partner and friend really liked them. Next time I will cook the rice in vegetable stock.
Bree Hamilton 7 years ago
The sauce is a great fit for the taste of the cabbage. I did cook the cabbage leaves longer for a softer leaf.
Ginger 7 years ago
Really good as a base recipe, but a little too minamalist for me. I added diced veggies, garlic and parsley to the rice mix, and minced garlic and onion to the sauce.
Dundaata 7 years ago
I didn't quite follow the recipe as stated. I added minced garlic, parsley flakes, fennel seeds, and onion/garlic powder to the rice mixture.
I would also cook the cabbage leaves a little longer next time as they were a bit too crunchy for me. Finally, I would add 2-3 cans of tomatoes since I like my food saucey.
Overall, I really liked this recipe. Very tasty and healthy.