Dad had to work this holiday so we had our 4th of July dinner of potato salad, baked beans and grilled cheese burgers on Monday night. Tonight we had stuffed cabbage, not really summer holiday meal but it was when I had time to try these.
3 cups chicken broth
1 diced onion
2 diced carrots
1 stalk diced celery
1/2 cup lentils
1 cup uncooked brown rice - cook this before starting the rest of the recipe since it takes a long time for brown rice to get done
1 large head of cabbage
1 jar spaghetti sauce
In a pan combine chicken broth, onion, carrots, celery and lentils. Bring to a boil and then simmer for about 20 minutes. Add the cooked rice and season with salt and pepper.
In a large pot bring salted water to boil. Take the core out of the cabbage and place in the water whole. Turn it occasionally so that it cooks evenly. When the leaves start to peel away from the cabbage, about 12 minutes, remove them from the water and place in a bowl of cold water to stop the cooking.
Pat the cabbage leaves dry and on one end of each leaf put about a half of a cup of the lentil/rice mixture. Make enough of these to fill a 9X13 pan. Pour a jar of spaghetti sauce over the top and pop them a preheat 425 degree oven. Bake until the rolls are hot all the way through, about 20 minutes.
We had these with a dollop of plain yogurt seasoned with spinach/herb dip but, sour cream would also be good.