Friday, February 24, 2017

instant pot cabbage rolls

We were able to purchase beautiful napa  heads at the farmers market and we made vegan cabbage rolls in our instant pot

Ingredients for the cabbage filling
1 onion, diced
2 cloves of garlic, minced
2 TBS minced fresh parsley
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp allspice

1 cup split red lentils, rinsed well
1 1/2 cups basmati rice, soaked in water for 15 minutes, rinsed and drained
3 1/2 water vegetable broth

vegetable broth saute the onion and garlic for 5 minutes using the saute setting.
add the seasoning and parsley
add rinsed lentils and rice
add vegetable broth
using manual setting set for 23 minutes and allow the pressure to release naturally

Ingredients for the sauce
1 medium onion, chopped
4 cloves of garlic minced
3 cans of stewed tomatoes, puree 1 can
1 TBS tomato paste
1 tsp salt
1/4 cup raisins

vegetable broth saute all but the raisins and pureed can of tomatoes for 5 minutes using the saute setting.

Dip cabbage in hot water to wilt the leaves for rolling.
Place 1/4-1/3 cup of lentil rice mixture on each leaf and roll, tucking ends
place the rolled cabbage in the instant pot over the sauce, excluding the pureed tomatoes and raisins
When finished rolling leaves, pour pureed tomatoes and raisins over the top.
Use the manual setting on the instant pot and set time to 15 minutes.
Use the natural release

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