Vegan Cabbage Rolls

Servings: 4

Cooking Time: about 1hr 30mins

Ingredients

2 tbsp Prima Italia organic extra virgin olive oil
1 brown onion, chopped
2 carrots, peeled and chopped
2 cups mushrooms, sliced
2 stalks celery, minced
1 tbsp garlic, minced
3 tbsp soy sauce
1 tbsp Just Natural Herbs oregano
1 tbsp Just Natural Herbs basil
2 tbsp maple syrup
2 tbsp tomato paste
2 ½ cups vegetable broth
1 tin Just Gluten Free organic brown lentils
½ cup Just Natural Organic basmati brown rice, uncooked
6 savoy cabbage leaves
1 or 2 cups vegetable broth
1 or 2 cups Organic Kitchen passata

Preheat oven to 180°C.
Heat oil and sauté onion for 2 minutes.
Add carrots, mushrooms and celery, and cook for 10 minutes.
Add garlic, soy sauce, oregano, basil, maple syrup, and tomato paste. Mix well.
Stir in 1/2 cup vegetable broth and lentils. Cover and simmer for 10 minutes.
Add rice and 1 cup vegetable broth. Cover and let simmer for another 10 minutes. Set aside.
Immerse cabbage leaves in boiling water for 1 minute. Let cool.
Spoon lentil mixture into softened cabbage leaves and roll tightly. Place stuffed cabbage rolls side by side in a baking dish.
Heat remaining 1 cup vegetable broth and pour over rolls, making sure to cover them up to the half point.
Pour tomato sauce over all rolls, cover with foil and bake for 45 minutes, or until cabbage is tender.
Remove foil and broil for 2 minutes (i.e. remove foil and expose to the direct heat of the oven).

NB: On the face of it, these might seem complicated – but they are so very worth the effort!