stuffed cabbage rolls

Directions

• Cut cabbage around the core to make it easier to remove leaves later. Fill a large pot with water just enough so the cabbage is almost submerged. Cover the pot and bring it to a boil. Once leaves start to soften, remove them one by one. You might have to wait a minute in between the layers.

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• Prep your ingredients: pulse walnuts, pumpkin seeds and dried cranberries in a food processor. Coarsely shred mushrooms, celery root and sweet potato.

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• In a large skillet, start by sautéing finely chopped onions and sun dried tomatoes. Once onions start to caramelize, add crushed garlic.

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• Next, add shredded mushrooms, once they release juices, add sweet potato, celery root, lentils, hemp seed, walnuts, pumpkin seeds, dried cranberries, and spices. Mix well and add water from cooking the cabbage. Cover and cook for about 30 – 40 minutes on low or till lentils are soft. Stir occasionally.

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• Once lentils are soft, add flax meal and squeeze in lemon juice. Mix well, turn off the heat and let it rest for about 10-15 minutes.
• Roll the cabbage leaves by placing the filling in the middle, folding sides, and then both ends. If needed, you can cut out the leaf-spine to make it more flexible.

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• At this point, you can just add some sour cream or yogurt and bake for 30 minutes at 350F.

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• Optional: In a blender, blend all the sauce ingredients and pour over the cabbage rolls. Bake for 30 minutes or till the sauce starts to bubble at 350F. Enjoy!

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