Walnut Lentil Stuffed Cabbage Rolls

Heat the oven to 375°F and start heating the cabbage water while preparing the filling ingredients. Use a deep 9-by-13-inch baking dish of at least 4-quart capacity, a pot with room for the cabbage and water below the rim, a lidded 3-quart saucepan and a deep 4-quart skillet. Dice onion, mince garlic, chop mushrooms and walnuts, and rinse lentils.

Gently boil the cored cabbage until the leaves are pliable and peel away without tearing. Lower it carefully into the water and use tongs to remove softened outer leaves after 2–3 minutes at a time; repeat as needed. Allow about two large leaves per serving, keeping any extra filling to bake alongside the rolls.

Trim the thick center ribs so the leaves roll easily, then let the leaves cool until safe to handle. The lentils and skillet vegetables can cook while the leaves cool. Reserve unused cabbage for another meal.

Simmer the lentils in the broth and water with one-third of the salt and half the pepper until just tender, about 20–25 minutes. Use the 3-quart saucepan, partially cover and keep the remaining cooking liquid for the bulgur.

Cover and simmer the bulgur with the lentils until both are tender, following the bulgur package timing. Allow about 12 minutes for medium-grind bulgur. Stir to prevent sticking and add a little hot water only if needed to finish cooking; drain any excess liquid.

Cook the onion and mushrooms in the oil until softened and their liquid evaporates, about 8–10 minutes. Use the deep skillet over medium heat while the lentils cook. Stir in the garlic, another third of the salt and the remaining pepper, then cook for 1 minute.

Stir in walnuts, the cooked lentil-bulgur mixture and the filling portion of crushed tomatoes; cook for 2 minutes, then cool until safe to handle. Remove the skillet from the heat before cooling.

Fold the sides of each leaf around about 1/3 cup filling and roll snugly without tearing. Spread the base portion of crushed tomatoes in the baking dish, then spread any extra filling over that layer so all filling is served with the rolls.

Arrange the rolls seam-side down, add the remaining tomatoes and salt, and cover tightly with foil. Keep the sauce and filling below the dish rim; use additional baking dishes if needed.