Servings:
4
Prep time:
45
Cooking time:
60
INGREDIENTS
- - 1 cabbage
- - 500 g tomatoes, passed
- - 250 g of dried lentils, cooked
- - 200 g rice
- - 3 white onions
- - 1 carrot
- - 10 button mushrooms
- - 0.50 lemon
- - 2 tablespoons chopped parsley
- - 1 tablespoon of dill
- - 4 tablespoons extra virgin olive oil
- - Dry white wine
- - sugar
- - salt
- - pepper
INSTRUCTIONS
- Wash the cabbage and blanch in water, lightly salt and acidulate with lemon juice the outer larger leaves for 2-3 minutes, long enough to soften them and work without breaking them. Drain them on a cloth and leave to cool. Slice instead the inner remaining leaves finely and keep aside.
- Prepare the filling. Finely chop 2 onions, the carrot and garlic and put to fry in a pan with 2 tablespoons of olive oil for 5 minutes, stirring often. Add the mushrooms cutted into very small pieces, sauté over high heat a few minutes, then pour in a half glass of wine. Add the rice and cook for 5 minutes over low heat, stirring constantly. Pour the mixture into a bowl, stir in the lentils, dill and parsley, salt and pepper. Let cool.
- Remove the hard central coast from the blanched cabbage leaves, dividing in half the largest, if necessary. Arrange the on the leaves a spoonful of filling, then roll them up to form the rolls tightly closed, fix them with a little kitchen twine or 1 or 2 toothpicks.
- Stew in a large saucepan the remaining chopped onion in 2 tablespoons of olive oil, add the sliced cabbage and cook for 10 minutes. At this point put in the rolls and add the tomato sauce, a glass of wine, a teaspoon of sugar and enough water to cover them flush. Add salt and pepper and bring to cooking, it will take 30-35 minutes. Add, if needed, more water.
- Serve the rolls along with their hot well reduced sauce. If you like, accompany them in the traditional way with boiled potatoes and green chillies in vinegar.
