Napa cabbage rolls with red lentils and red cabbage

Ingredients

• 8 napa cabbage leaves
• 1 cup cooked red lentils (about 200 g)
• 3 red cabbage leaves
• 1 garlic clove
• ½ sweet onion
• ½ teaspoon thyme
• ½ teaspoon oregano
• A pinch of ground cumin
• 2 tablespoons olive oil
• A pinch of salt (to taste)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sweet onion
• What to use instead of red lentils
• What to use instead of oregano
• What to use instead of thyme

Instructions

1. Wash the cabbage leaves, cut off the toughest part and blanch them: 30 seconds in boiling water and straight into a bowl of very cold water.
2. Finely chop the red cabbage, garlic and onion.
3. Sauté the red cabbage with the lentils, garlic, onion, oil, spices and salt for 5-6 minutes over medium heat.
4. Fill the leaves with the mixture and roll them up. Serve hot or warm.

Nutrition facts

Approximate, per serving (about 82 g). Calculated with data from USDA FoodData Central.