CABBAGE ROLL BOWL

SERVES 4 PORTIONS

1/2 cup (192 g) French lentils

1cup (235 ml) vegetable broth (gluten-free, if necessary)

1 small head of green cabbage

1 cup (100 g) pecans

1/3 cup(27g) rolled oats (gluten- free, if necessary)

1/4cup (40 g) chopped white onion

2 tbsp. (7 g) chopped sundried tomatoes

2 tbsp. (28 ml) olive oil

1 1/2 tsp. vegan Worcestershire sauce (gluten-free, if necessary)

1/2 tsp. liquid aminos or tamari

Salt and freshly ground black pepper, to taste

1 batch of Quicky Marinara Sauce

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 27.1g (3.1g S.Fat)
Carbs: 33g
Protein: 12.3g
Sugar: 4.3g
Sodium: 379mg

METHOD

In a small pot, bring the lentils and broth to a boil over medium-high heat. Reduce the heat to medium-low, partially cover, and cook for 25 to 30 minutes, or until the lentils are tender. While the lentils are cooking, cut 8 large leaves from the cabbage's base. Rinse the leaves, then place them in a large pot with enough water to cover them. Cover the pot, bring to a boil, then reduce to a medium-low heat and steam the cabbage leaves for 10 to 15 minutes, or until soft and slightly translucent. Remove with tongs and pat dry with paper towels.

Once the lentils are cooked, drain the excess liquid and combine them with the remaining ingredients in a food processor (except the cabbage and Quicky Marinara Sauce). Pulse the mixture until it resembles ground meat. If you pulse it too much, it will turn mushy and paste-like.

In a saucepan, heat the filling mixture over medium heat, stirring occasionally.

Fill each bowl with two cabbage leaves. Distribute the filling mixture over the leaves, then drizzle with Quicky Marinara Sauce and serve immediately.