2026 is the year of the cabbage, so I’m making these savory lentil stuffed cabbage rolls with mashes potatoes. Cabbage is such an inexpensive and yet versatile vegetable. With a taste that is not to overpowering you can experiment with different fillings. For this recipe I used brown lentils and dried mushrooms for some extra umami.
Ingredients:
Cabbage rolls: 1 cabbage (you won’t need all of it) | 80g brown lentils | 1/2 leek | 1 carrot | 1 onion | 1 tbsp tomatoe purée | 20g dried mushrooms | salt | pepper
Gravy: 300ml vegetable stock | 80ml red wine (optional) | 1 carrot | 1/4 celeriac or 2 stalks celery |1/2 leek | 1tbsp cornstarch | salt | pepper
Mashed potatoes: 250g potatoes | 100ml milk | 20g butter | salt
Recipe: Submerge the whole cabbage in a pot of boiling water and let it sit there for a few minutes until the leaves can be removed easily | Cook brown lentils in salted water | Saute leek, carrot and onion for a few minutes | Add tomatoe purée and finley sliced dried mushrooms | Add cooked lentils and some water | Let the mixture simmer for a few minutes and season with salt and pepper | Take a cabbage leaf and fill with the lentil mixture | Wrap it tightly and repeat with the other leaves | Heat oil in a casserole and sear the rolls from both sides | Remove rolls from the casserole and deglace with red wine (optional) and some vegetable stock | Add carrot, celeriac, leek and the remaining stock and bring it to a boil | Remove from heat and add cabbage rolls | Cover the casserole and place in the oven (180°C/350°F) and let it cook for 30 minutes | Meanwhile cook the potatoes | Peel and mash potatoes with milk and butter | Season with salt | Remove casserole from the ofen and take out the cabbage rolls | Strain the gravy and pour it back in the casserole | Add a cornstach slurry and let it simmer until it thickens to you liking | Serve the cabbage rolls over mashed potatoes
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