Anti Inflammatory Pesto-Walnut Stuffed Cabbage Leaves with Lentils & Millet
Tender cabbage leaves wrapped around a hearty filling of green lentils, fluffy millet, sun-dried tomatoes, and walnuts — this is comfort food that actually works hard for your body. Turmeric and cumin run through the filling, and both spices are well-regarded for their role in a diet focused on reducing inflammation, while extra virgin olive oil and walnuts bring a generous hit of healthy fats to every bite. The walnut-basil pesto stirred into the filling and spooned over the top at the end is the kind of detail that takes a wholesome dish from virtuous to genuinely craveable. Everything braises in a tomato-herb broth that keeps the rolls moist and adds another layer of deep, savory flavor. It serves four, making it a solid weeknight dinner that holds up well if you want leftovers the next day. The ingredient list looks long at first glance, but the steps are straightforward — cook the grains, build the filling, roll, and bake — and the oven does most of the heavy lifting. This is the kind of meal that makes eating with intention feel like a reward rather than a compromise.
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Learn more →Ingredients
4 servings
For the cabbage
- 1 large head green cabbage
For the filling
- ¾ cup green lentils, rinsed
- ½ cup millet, rinsed
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ½ tsp salt
- ⅓ cup sun-dried tomatoes, oil-packed, drained and roughly chopped
Ingredient noteUse an anti-inflammatory vegetable oil like olive oil or avocado oil.
- ½ cup raw walnuts, roughly chopped
For the pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 1 clove garlic
- ⅓ cup extra virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
For the braising broth
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Submerge the whole cored cabbage head and cook for 3–4 minutes, until the outer leaves are pliable and can be peeled away without tearing. Use tongs to peel off 8 large leaves as they loosen, then return the head to the water briefly if inner leaves need more time. Pat the leaves dry and set aside. Reserve the remaining cabbage for another use.
- 2
Combine the rinsed lentils with 1 1/2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer and cook for 18–20 minutes, until the lentils are just tender but still hold their shape. Drain any excess water and set aside.
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