Vegan Töltött Káposzta with Mushroom and Lentils
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Ingredients
- 1 white cabbage
- 250 g mushrooms
- 150 g green lentils
- 100 g long grain rice
- 1 onion
- 1 tbsp sweet paprika
- 400 g chopped tomatoes
- 200 ml vegetable stock
Nutrition (per serving)
- Calories
- 333 kcal
- Protein
- 18 g
- Carbohydrate
- 58.3 g
- of which sugars
- 19 g
- Fat
- 1.9 g
- of which saturates
- 0.3 g
- Fibre
- 11.7 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in boiling water for 10 minutes until just tender, then drain.
- 2
Carefully remove 8 large outer leaves from the cabbage and blanch in boiling water for 3 minutes until pliable, then drain and pat dry.
- 3
Fry the finely chopped mushrooms and onion in a splash of oil for 6-8 minutes, then stir in the sweet paprika, cooked rice and drained green lentils.
- 4
Spoon the filling onto each cabbage leaf, fold in the sides and roll up.
- 5
Heat the oven to 180C (160C fan, gas 4). Arrange the rolls in a baking dish and pour over the chopped tomatoes mixed with the vegetable stock.
- 6
Cover with foil and bake for 45-50 minutes until the cabbage is tender.
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