Walnut Lentil Stuffed Cabbage Rolls

Ingredients

• 1 Count Green cabbage - 1 large head (about 2 1/2 pounds), About 2 1/2 pounds; cored, leaves softened, and thick center ribs trimmed for rolling.
• 0.75 Cup Brown lentils, dry - 3/4 cup (150 g), 150 g equivalent; rinsed under cool water before cooking.
• 0.5 Cup Bulgur wheat, dry - 1/2 cup (80 g), 80 g equivalent.
• 8 Ounce Cremini mushrooms, finely chopped - 8 ounces (227 g), 227 g equivalent.
• 0.75 Cup Walnuts, finely chopped - 3/4 cup (85 g), 85 g equivalent.
• 1 Count Yellow onion, diced - 1 medium (about 1 cup), About 1 cup diced.
• 4 Count Garlic, minced - 4 cloves (about 1 tablespoon), About 1 tablespoon minced.
• 1 Can Crushed tomatoes - 1 can (28 ounces), Used in the filling, under the rolls, and over the top.
• 2 Cup Low-sodium vegetable broth - 2 cups (16 fluid ounces), 16 fluid ounces equivalent.
• 1 Cup Water - 1 cup, Added to the lentils during simmering.
• 2 Tablespoon Olive oil - 2 tablespoons (30 ml), 30 ml equivalent.
• 1.5 Teaspoon Kosher salt - 1 1/2 teaspoons (9 g), 9 g equivalent; divided across lentils, skillet filling, and topping.
• 0.5 Teaspoon Black pepper - 1/2 teaspoon (1 g), 1 g equivalent; divided between lentils and skillet filling.

Instructions

1. Preheat and prep the filling ingredients

   1. *Preheat the oven* to *375°F*. Dice the onion, mince the garlic, finely chop the mushrooms and walnuts, and *rinse the lentils* under cool water.

2. Soften the cabbage leaves

   2. Bring a large pot of water to a boil. *Core the cabbage*, lower it into the water, and simmer for *2 to 3 minutes* at a time, peeling away softened outer leaves with tongs until you have about 12 large pliable leaves.

3. Trim the cabbage leaves

   3. Lay the cabbage leaves flat and *trim the thick center ribs* so the leaves roll easily. Set the leaves aside until *cool enough to handle*.

4. Cook the lentils

   4. In a medium saucepan, combine the lentils, vegetable broth, 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. *Simmer uncovered* for *20 to 25 minutes*, until the lentils are just tender.

5. Hydrate the bulgur

   5. Stir the bulgur into the hot lentils, cover the pan, and remove it from the heat. Let it *stand for 10 minutes*, then *drain any excess liquid*.

6. Sauté the aromatics and mushrooms

   6. Heat the olive oil in a large skillet over medium heat. Add the onion, mushrooms, garlic, 1/2 teaspoon salt, and remaining black pepper; *cook for 8 to 10 minutes* until the mushroom liquid evaporates and the mixture is *deeply savory and softened*.

7. Finish the filling

   7. Stir in the walnuts, cooked lentil-bulgur mixture, and 1/2 cup crushed tomatoes. Cook for *2 minutes*, then remove from the heat and let the filling *cool slightly*.

8. Fill and roll the cabbage

   8. Spread 1 cup crushed tomatoes in the bottom of the baking dish. Place about 1/3 cup filling near the base of each cabbage leaf, then *fold in the sides* and *roll tightly* into individual stuffed cabbage rolls.

9. Sauce and cover the rolls

   9. Arrange the rolls seam-side down in the baking dish. Spoon the remaining crushed tomatoes over the top, sprinkle with the remaining 1/2 teaspoon salt, and *cover tightly with foil*.

10. Bake and rest

    10. Bake for *45 minutes*, then uncover and bake for *10 to 15 minutes* more, until the sauce is bubbling and the cabbage is *tender when pierced*. Let the rolls *rest for 10 minutes* before serving.