Plant-Based Stuffed Cabbage with Lentils and Mushrooms
52 min 1 serving 555 kcal · 26 g proteinLevel: Expert
The nutritionist's note
Blanching the leaves breaks their fibers and stops them tearing when folded. Lentils and mushrooms give a filling rich in umami and iron, with no animal products at all.
Ingredients
1 serving
- green cabbage300 g
- cooked green lentils200 g
- button mushrooms180 g
- onion80 g
- crushed tomatoes150 g
- vegetable stock200 ml
- olive oil15 g
Method
- 1
Blanch the cabbage leaves for 4 minutes to make them pliable.
- 2
Simmer a filling of green lentils, chopped mushrooms and onion for 20 minutes.
- 3
Fill each leaf and shape tight parcels.
- 4
Braise for 25 minutes in a little stock and tomato, covered. Finish with a drizzle of olive oil (15 g).
Nutrition facts
per serving
| Energy | 555 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 62 g |
| Fat | 20 g |
| Fibre | 22 g |
| Iron | 7.6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- legumes
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