Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils)

Be sure you have your lentils cooked before beginning this recipe. I like to make both the barley and lentils at least a day or two ahead of time or use canned lentils to save time. 3/4 cup of dried lentils will equal about 1 1/2 cups after they are cooked.

  • 1 teaspoon vegetable bouillon or 1 bouillon cube if water is used
  • 1 medium onion chopped
  • 2 carrots diced
  • 4 cloves garlic thinly sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper to taste
  • 1 large cabbage
  • 1/2 cup pearl barley, uncooked (other large grains, such as farro, may be used)
  • 1 1/2 cups water or vegetable broth
  • 1 1/2 cup cooked lentils (green, brown, or black) or 1 15-ounce can, drained well
  • 1/2 teaspoon ground ginger
  • 1/2 cup tomato sauce
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne pepper or to taste

Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils)

  1. First cook the barley (you may do this several days in advance): In the pressure cooker, add the barley, water (or vegetable broth), and bouillon, if needed. Lock the lid and cook at high pressure for 20 minutes. Release the pressure and allow barley to stand covered until all water is absorbed. For regular, non-pressure cooking, bring the water or broth to boil. Add the barley, reduce heat, and simmer for 50 to 60 minutes. If not using right away, place in a storage container and refrigerate.
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