Crinkly savoy cabbage leaves (which pull apart more easily than white cabbage) are stuffed with a combination of lentils, currants, and olives, then blanketed in a spicy tomato sauce. Serve over rice.
YIELD: SERVES 4
1 Tbs. olive oil
1 small onion, finely chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
¾ cup dried French or green lentils
8 large savoy cabbage leaves, ribs removed
⅓ cup dried currants
½ cup pitted Kalamata olives, quartered
3 Tbs. lemon juice, divided
1 15-oz. can low- sodium tomato sauce
2 tsp. ground cumin
1½ tsp. dried marjoram
¼ tsp. ground allspice
- Heat oil in saucepan over medium heat. Add onion, and cook 3 minutes. Add garlic, and cook 30 seconds. Add lentils and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes, or until tender. Drain.
- Bring pot of water to a boil. Blanch cabbage leaves 6 minutes, or until tender. Rinse under cold water, and drain.
- Mash half of lentil mixture in bowl. Stir in remaining lentils, currants, olives, and 1 Tbs. lemon juice.
- Combine tomato sauce, ½ cup water, remaining 2 Tbs. lemon juice, cumin, marjoram, and allspice in bowl. Spray 8-inch square baking dish with cooking spray, then coat bottom with ½ cup sauce.
- Preheat oven to 375°F. Lay 1 cabbage leaf on work surface. Spoon ⅓ cup lentil mixture in center of leaf, fold sides inward, and roll tightly. Place seam-side down in dish. Repeat with remaining leaves and filling. Pour remaining sauce over rolls; cover with foil.
- Bake cabbage rolls, covered, 1 hour. Uncover, baste with sauce, bake 10 minutes more, and serve.
MAKE-AHEAD TIP Refrigerate foil-covered cabbage rolls 3 days, or freeze 1 month. If frozen, thaw overnight in refrigerator before baking.
Protein: 12 g
Total Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 49 g
Cholesterol: 0 mg
Sodium: 632 mg
Fiber: 11 g
Sugar: 18 g