CABBAGE ROLLS WITH LENTILS AND QUINOA

INGREDIENTS:

1 head of cabbage (to make it easier to wrap cabbage rolls, take a big head with large sheets.You need not more than half, the rest of cabbage can be used another time)

3/4 cup lentils

3 cups of water

1/2 cup of quinoa

1 cup vegetable broth (or water)

1/2 tsp asafoetida

1 tbsp. vegetable oil

1 tbsp. red wine vinegar

2 tbsp. soy sauce

1 tsp. paprika

For sauce:

800 g of tomato puree

1 tsp. maple syrup

1.5 tsp. red wine vinegar

Salt and pepper - to taste

PREPARATION:

1. Put a head of cabbage in a suitable saucepan and pour it with water. Bring to a boil, reduce heat and cover. Stew for about 20 minutes until the leaves are soft. Then remove from heat and let the cabbage cool.

2. While the cabbage is being prepared, let's take care of the filling. In a small saucepan, pour lentils with water, bring to a boil and simmer until tender. Then drain the water.

3. In the meantime, you can cook quinoa. Pour the rump with vegetable broth (or water) and cook for 15-20 minutes until cooked.

4. Preheat the frying pan, add the vegetable oil and fry the pepper, paprika and asafoetida for 10-20 seconds.

5. Then add cooked lentils, quinoa, wine vinegar soy sauce, salt. Simmer all together for a couple of minutes.

6. Preheat the oven to 180 ° C.

7. Mix all the ingredients for the sauce. Pour half a cup of the resulting mixture into a baking dish.

8. Divide the cabbage into leaves. In each in the middle, put 3-4 st. fill and wrap. Finished cabbage rolls put in the mold with a seam down.

9. Pour the remaining sauce over the top and bake in the oven for about an hour.

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