Beef Free Pesto-Walnut Stuffed Cabbage Leaves with Lentils & Millet
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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
- 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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