Mediterranean cabbage rolls with lentil zucchini filling

Step 1/3

• ½ pointed cabbage

• oven
• rolling pin
• pot
• bowl

Preheat oven to 180°C/350°F with fan. Remove a leaf per roll from the cabbage, roll them flat, and blanch in boiling salted water for approx. 1–2 min. Then, immediately shock in ice water and drain well.

Step 2/3

• 150 g lentils
• ½ zucchini
• 1½ shallots
• 100 g feta cheese
• 1 tbsp olive oil
• ½ tsp sweet paprika powder
• salt
• pepper

• sieve
• cutting board
• knife
• bowl (small)
• frying pan

Drain lentils through a sieve and rinse. Cut zucchini into approx. 1 cm. cubes and finely chop shallot. Crumble feta with your hands into a small bowl. Heat olive oil in a pan and sauté shallot for approx. 2 min. until translucent. Then, add zucchini and fry for approx. 5 min. more. Remove from heat, add lentils and feta, gently fold in and season with salt, pepper, and paprika.

Step 3/3

• 200 g canned crushed tomatoes
• 100 g ajvar
• 1½ tsp Worcestershire sauce
• butter (for greasing)

• baking dish

Place approx. 2 tbsp of filling on each cabbage leaf, fold in the sides, and roll tightly. Mix chopped tomatoes, ajvar, Worcestershire sauce, salt, and pepper in a baking dish. Place rolls seam-side down into the sauce. Dot rolls with some butter and bake for approx. 20–25 min. until golden brown. Take out of the oven and serve immediately while still hot.

Enjoy your meal!