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Deconstructed Cabbage Rolls by

Tags: tomato, cabbage, greengarlic, scallions


1 tablespoon olive oil, plus more for the casserole dish and for drizzling
Veggie Box scallions, chopped
Veggie Box green garlic (the white and lightest green portion),finely chopped
1 teaspoon Spanish smoked paprika
Veggie Box cabbage leaves and kohlrabi leaves, thinly sliced
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cups cooked white rice
3 cups cooked green or brown lentils, drained
1 tablespoon za'atar spice (may substitute your favorite savory spice blend)
1 15oz can of crushed tomatoes
1/4 cup plain dried bread crumbs (optional)


Preheat the oven to 350 degrees. Lightly grease a large, deep-sided casserole dish with oil. Pour the tablespoon of oil into a large skillet over medium heat, and add the scallions and green garlic to the skillet and cook, stirring occasionally, about 2 minutes. Sprinkle in the paprika, and add the cabbage and kohlrabi greens and cook, stirring occasionally, until it is tender enough to be easily pierced with a fork, 5 minutes. Add the 1/2 teaspoon each of salt and pepper, and remove from the heat. Mix the rice and lentils with the za'atar, plus a pinch each of salt and pepper. Spread half of the lentil-rice mixture in an even layer in the casserole dish. Spread half of the cabbage mixture on top. As evenly as possible, spoon half of the pureed tomatoes over everything. Repeat the layers and sprinkle with more salt, pepper and/or za'atar, if desired. Sprinkle the bread crumbs on top, if using, and drizzle with a little oil. Bake until the casserole is hot and bubbly, about 30 minutes. Serve warm.

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