Middle Eastern-Style Cabbage Rolls with Lentils and Pine Nuts Recipe
Introduction
These Middle Eastern-style cabbage rolls are a flavorful and comforting vegetarian dish, packed with spiced rice, lentils, and fresh herbs. Wrapped in tender Savoy cabbage leaves and baked to perfection, they make a nutritious meal that’s perfect for any day of the week.
Ingredients
- 16 large Savoy cabbage leaves, stems trimmed (430g prepared weight)
- 1 tbsp rapeseed oil
- 2 large onions (360g), finely chopped
- 40g pine nuts
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1½ tsp cinnamon
- 150g brown basmati rice
- 1½ tbsp vegetable bouillon powder
- 390g can green lentils, drained
- 1 lemon, zested and juiced
- 4 tbsp chopped mint
- 2 tbsp tahini
- 1 garlic clove, finely grated
- 6 tomatoes, sliced
- ¼ cucumber (150g), sliced
- 12 Kalamata olives, pitted and sliced
- 1 tbsp chopped mint
Instructions
- Step 1: Bring a large pan of water to the boil. Add the cabbage leaves and place a heavy ladle on top to keep them submerged. Boil for 4 minutes, then drain the leaves, reserving the water for later.
- Step 2: Heat the rapeseed oil in a non-stick pan. Reserve 2 tablespoons of the chopped onion, then fry the remaining onion for 10 minutes until just golden. Stir in the pine nuts and cook until they begin to color.
- Step 3: Add the ground cumin, ground coriander, cinnamon, and brown basmati rice to the pan. Pour in 450ml of the reserved cabbage water. Stir in the vegetable bouillon powder, cover, and cook for 15 minutes until the rice is almost tender and the liquid has been absorbed. Remove from heat and stir in the lemon zest and 4 tablespoons of chopped mint.
- Step 4: Preheat the oven to 180°C (160°C fan/gas mark 4). Place a spoonful of the rice mixture into the center of each cabbage leaf, roll up tightly, and arrange in a shallow casserole dish. Repeat with all the leaves and filling. Cover the dish and bake for 30 minutes until the rice is fully tender.
- Step 5: Meanwhile, combine the tahini, lemon juice, grated garlic, and 3 tablespoons of water to make the sauce. Mix the reserved onion with sliced tomatoes, cucumber, Kalamata olives, and 1 tablespoon of chopped mint to prepare the salad.
- Step 6: Serve half of the cabbage rolls with half of the tahini sauce and salad. Cover and chill the remaining rolls, sauce, and salad for another day.
Tips & Variations
- For extra protein, add the drained green lentils into the rice filling before rolling the cabbage leaves.
- Try adding chopped fresh parsley or coriander along with the mint for more herbal flavor.
- Substitute brown basmati rice with quinoa for a gluten-free option.
- If cabbage leaves are small or tear easily, blanch them for less time or handle gently to keep them intact.
Storage
Store any leftover cabbage rolls, sauce, and salad in airtight containers in the refrigerator for two to three days. Reheat the rolls in the microwave until hot before serving. The salad is best enjoyed fresh but can be kept chilled for the same duration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the cabbage rolls in advance?
Yes, you can assemble the rolls and store them in the refrigerator before baking. Bake them fresh when ready to serve for the best texture and flavor.
Can I make this recipe vegan?
This recipe is naturally vegan, but be sure to check that the vegetable bouillon powder you use is free from animal products.
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Middle Eastern-Style Cabbage Rolls with Lentils and Pine Nuts Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 cabbage rolls 1x
- Diet: Vegetarian
Description
Delicious Middle Eastern-style cabbage rolls filled with a fragrant mixture of brown basmati rice, lentils, pine nuts, and aromatic spices, baked to perfection and served with a refreshing tahini lemon sauce and crisp salad.
Ingredients
Scale
Cabbage Rolls
- 16 large Savoy cabbage leaves, stems trimmed (430g prepared weight)
- 1 tbsp rapeseed oil
- 2 large onions (360g), finely chopped
- 40g pine nuts
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1½ tsp cinnamon
- 150g brown basmati rice
- 1½ tbsp vegetable bouillon powder
- 390g can green lentils, drained
- 1 lemon, zested and juiced
- 4 tbsp chopped mint
Tahini Sauce and Salad
- 2 tbsp tahini
- 1 garlic clove, finely grated
- 6 tomatoes, sliced
- ¼ cucumber (150g), sliced
- 12 Kalamata olives, pitted and sliced
- 1 tbsp chopped mint
Instructions
- Blanch the Cabbage Leaves: Bring a large pan of water to a boil. Add the cabbage leaves and place a heavy ladle on top to keep them submerged. Boil for 4 minutes until tender, then drain the leaves, reserving the water.
- Prepare the Filling: Heat rapeseed oil in a non-stick pan. Reserve 2 tablespoons of the chopped onion for the salad. Fry the remaining onions for 10 minutes until just golden. Stir in the pine nuts and cook until they begin to color. Add ground cumin, coriander, and cinnamon then stir in the brown basmati rice. Pour in 450 ml of the reserved cabbage water and stir in the vegetable bouillon powder. Cover and cook for 15 minutes until the rice is nearly tender and liquid is absorbed. Finally, stir in the lemon zest and chopped mint.
- Assemble the Rolls: Preheat the oven to 180°C (160°C fan)/gas mark 4. Spoon a portion of the rice mixture into the center of each cabbage leaf and roll it up tightly. Place the rolls seam side down in a shallow casserole dish.
- Bake the Rolls: Cover the casserole dish and bake in the oven for 30 minutes until the rice is fully cooked and tender.
- Prepare the Tahini Sauce and Salad: In a small bowl, mix tahini, lemon juice, grated garlic, and 3 tablespoons of water to create a smooth sauce. Toss together the reserved onion, sliced tomatoes, cucumber, Kalamata olives, and chopped mint to make the salad.
- Serve: Serve half the cabbage rolls with half the tahini sauce and salad. Refrigerate the remaining rolls, sauce, and salad in separate containers for up to two to three days. Reheat rolls in the microwave until hot before serving.
Notes
- Use Savoy cabbage leaves for their tenderness and flexibility, making them ideal for rolling.
- Ensure the cabbage leaves are fully submerged while blanching to make them pliable.
- The reserved cabbage cooking water adds flavor and nutrients to the rice filling.
- Roll the cabbage leaves tightly to prevent filling from escaping during baking.
- Store leftovers separately to maintain the freshness of the sauce and salad.
- Reheat the cabbage rolls gently in the microwave to avoid drying out.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: cabbage rolls, Middle Eastern cabbage rolls, stuffed cabbage, vegetarian cabbage rolls, lentil rice rolls, baked cabbage rolls, tahini sauce, healthy recipes
