Rice and Lentil Stuffed Cabbage Recipe
Rice and Lentil Stuffed Cabbage Recipe
I love foods that use local ingredients. This is one of those recipes that is a feel good one for me. I LOVE cabbage. Lentils, rice and eggplant are a staple here in the Middle East, and you can make it earlier in the day (when the kids are not around). 
Sahtain! Arabic for “a double (good) health.”
Ingredients:
1 head of green cabbage – cooked and separated leaf by leaf – boil until tender but not too soft (approx. 5-7 min.)
1 cup lentils (cooked)
1 cup rice (can substitute Quinoa)
2 T olive oil
2 cloves garlic (minced)
1/4 cup green onions (chopped)
3 small eggplants cut into dime sized pieces
Directions:
Heat oven to 375°.
In medium sauce pan, saute the garlic, onions, eggplants in olive oil till tender.
In large bowl, mix lentils, rice (quinoa) and saute mixture together (salt to taste). Stuff the center of each leaf with the filling and fold like a burrito. Place these fold side down in a non stick baking dish. Sprinkle the tops with olive oil and fresh black pepper. Cover with foil and bake for about 45 min.
Voila… enjoy!
Recipe taken from www.threekitcheneers.com
I will definitely try this recipe and soon. I love cabbage too and just picked one yesterday from our garden. Remember the cabbage rolls i made you when Eli was born? it was so lacking in pasta sauce so i brought you more. Couldn’t believe the first picture on your blog was of Mujaddara … i’ve never heard of it and me and Jim just got back from dinner and a movie and Jim ordered mujaddara from this new mediterranean restaurant