Stuffed Cabbage Rolls (Mediterranean-Inspired)

Ingredients:

• 1 medium green cabbage (about 1–1.2 kg)
• 200 g cooked quinoa or brown rice
• 200 g cooked lentils (green or brown)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil (15 ml)
• 1 tsp smoked paprika (2 g)
• 1 tsp ground cumin (2 g)
• Salt & pepper to taste
• Handful fresh parsley or dill, chopped
• 500 ml tomato passata
• 1 tbsp apple cider vinegar (15 ml)
• 1 tsp maple syrup (5 ml)
  
  Method:

1. Bring a large pot of salted water to boil. Carefully peel off 10-12 cabbage leaves. Blanch for 2-3 minutes until soft & pliable.
2. In a pan, sauté onion & garlic in olive oil until translucent.
3. Add quinoa, lentils, paprika, cumin, salt, pepper, and herbs. Mix well.
4. Place 2-3 tbsp of filling into each cabbage leaf. Roll tightly, tucking in sides.
5. Place rolls seam-side down in a baking dish.
6. Mix passata, vinegar, maple, salt & pepper. Pour over the rolls.
7. Cover and bake at 180°C for 35-40 minutes.
8. Finish with fresh herbs and drizzle of olive oil.