Gluten-Free Cabbage And Lentil Bake Recipe

About this recipe

A hearty and healthy dinner option featuring tender cabbage, protein-packed lentils, and a flavorful tomato base. Perfect for those seeking a gluten-free solution.

Ingredients

• 1Pc White Cabbage 1pc
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 350G Natoora Datterini Tomato Soup With White Beans
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 500G White Pearl Italian Pudding Rice 500g

Instructions

1. 1. Chop 1 medium cabbage into small pieces and steam for about 5 minutes. Drain and transfer to a large baking dish.
2. 2. Heat a skillet over medium heat and add 1 tbsp olive oil. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
3. 3. Add 1/2 cup uncooked rice to the skillet and stir to combine with the onions. Cook for 2-3 minutes.
4. 4. Stir in 1 can (400 ml) tomato soup. Mix well and let it simmer for about 10-15 minutes until the rice is tender, stirring occasionally.
5. 5. Pour the tomato and rice mixture evenly over the steamed cabbage in the baking dish. Cover the dish with foil.
6. 6. Bake in a preheated oven at 350°F (175°C) for 1 hour. Remove from the oven and let rest for 5 minutes before serving.