- 1 cup couscous
- 1¼ cup vegetable broth
- ½ cup white wine
- ½ cup lentils
- 2 cups water
- ¼ tsp. red chili flakes
- ¼ tsp. salt
- ½ cup rice
- 1 cup vegetable broth
- 1 tbsp. olive oil
- 1 red onion, diced
- 4 oz mushrooms, sliced
- 1 small carrot, grated
- 1 small zucchini, grated
- 2 garlic cloves, minced
- Salt and pepper
- ¼ tsp. dried basil
- I head of cabbage
- Sauce:
- 2 medium-large tomatoes (I used hot house tomatoes)
- ½ pint cherry tomatoes
- 2 gourmet brown tomatoes (or any tomato)
- 1 small onion
- 5 fresh basil leaves
- ¼ tsp. red chili flakes
- Salt and pepper
- Pinch of sugar (optional)
- Squeeze of fresh lemon juice (optional)
- *You can either make the lentils, rice, and couscous at the same time or do them separately depending on how many pans you have.
- In a small saucepan, bring the 1¼ cup vegetable broth and white wine to a boil. Add in the couscous, cover, and remove from heat. Allow to sit for 10 minutes and then transfer to a large mixing bowl.
- In a small saucepan, bring water, red chili flakes, and salt to a boil. Add in the lentils, reduce to a simmer, and cook for 15 minutes or until tender. Drain excess liquid. Add to couscous. *I like a bit of a firmer texture to my lentils.
- In a small saucepan, add the 1 cup vegetable broth and bring to a boil. Add rice, cover, and simmer for 15 minutes, or until rice is cooked. Add to lentils and couscous.
- In a large frying pan, add olive oil and heat over medium. Add in the onion and cook for about 5 minutes. Stir in mushrooms and continue to cook until the onions and mushrooms are soft. Add in the garlic, carrot, zucchini, salt, pepper, and dried basil. Cook for a minute or two and remove from heat. Pour into the grain mixture and stir until all combined. Taste for seasoning.
- Sauce: Roughly chopped all the tomatoes and add to a blender. Blend until smooth. Pour through a sieve into a frying pan (I used the one I cooked the veggies in) and throw out any large chunks. Grate in the onion. Throw in the leaves, red chili flakes, salt, and pepper. Cook over medium low until the mixture loses its frothiness and comes together. Add this point you can add the sugar and lemon if using. Remove basil leaves and discard. Remove from heat and set aside.
- Heat the largest pot you have with hot water over medium. Cut the core out of the cabbage the best you can and remove the outer damaged leaves. Put the cabbage into the hot water , core side up. Heat until the leaves start pulling away from the cabbage (I tend to slice the leaves off layer by layer, this way the core remains intact to give the cabbage extra weight and the leaves are going all over the place.) Immediately remove the leaves and put into a ice water bath to stop the cooking process. Continue until no leaves remain (I filled up 12-15 leaves.) Chop up the remaining cabbage to sprinkle on top of the rolls.
- Preheat oven to 350F.
- Pour a bit of sauce into a large pan to coat the bottom and to stop the rolls from sticking. For each cabbage leaf, you want to remove that hard core piece by cutting it out in a "v" method. It won't cook long enough to soften. Start assembling your rolls by placing an appropriate amount of filling into each cabbage leaf. Roll them up and squeeze them into the pan. Continue until no leaves remain!
- Sprinkle any extra cabbage onto the rolls and pour the rest of the sauce on top. Cover with aluminum foil or a lid and place into your oven. Cook for 1 hour 30 minutes to 2 hours, or until cooked. Remove from oven and allow to cool for 10-15 minutes. Serve.
Source: The Cookie Writer
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