Spring Cabbage Rolls With Mushrooms, Lentils, Rice and Tomato Sauce

Star Tested

To make the cabbage leaves easier to peel, the book recommends freezing the head overnight then defrosting it. Since I was short on freezer space, I used an alternate method: submerging the cabbage in boiling water to loosen the outer leaves (the steps are detailed in the recipe below). This allows you to skip the freezer method’s additional step of blanching the frozen leaves in boiling water to soften them f or rolling. The rolls are spicy, so for a milder version use half the amount of chili flakes. 1 large head green cabbage

2 tbsp (30 mL) neutral-tasting coconut oil or olive oil

2 tsp (10 mL) ground cumin

2 tsp (10 mL) ground coriander

1/2 tsp (2 mL) chili flakes

1 large red onion, finely chopped Kosher salt and pepper, to taste

1 lb (454 g) crimini mushrooms, sliced

1 tbsp (15 mL) fresh thyme leaves, optional

1 cup (250 mL) long-grain brown or white rice, rinsed

21/2 cups (625 mL) boiling water

1/2 cup (125 mL) green lentils, soaked overnight

28 oz (796 mL) can of crushed tomatoes Plain Greek yogurt or sour cream, for garnish

Fill a large pot with enough water to submerge cabbage. Over high heat, bring water to boil. Submerge cabbage into water for 30 seconds to 1 minute. Remove from water, let cool slightly and peel off outer leaves. Set aside peeled leaves until ready to use. Submerge cabbage in water again to peel off more outer leaves. Continue until no more leaves can be removed. Reserve cabbage core, any torn or ripped leaves and leaves that are too small.

In another large pot over medium heat, heat oil. Add cumin, coriander and chili. Stir until fragrant,1minute. Add onion and a pinch (about1/2 tsp) of salt. Sauté for 7 to 8 minutes, or until onions are translucent. Add mushrooms and thyme, if using. Add salt and pepper to taste. Continue to cook until mushrooms are browned and cooking liquid has mostly evaporated, about 10 to 15 minutes.