Vegetarian Stuffed Cabbage
INGREDIENTS
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2 15-oz. cans garbanzo beans, partially drained
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1 teaspoon curry powder, or to taste
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2 cloves garlic, minced
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1/2 bunch parsley, rinsed and chopped (about 1 cup loosely packed)
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2 Tablespoons olive oil
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1 small onion, chopped
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Salt and pepper to taste
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2 teaspoons balsamic vinegar or 3 Tablespoons red wine (or to taste)
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1 medium carrot, grated
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3-4 cups cooked green (brown) lentils (use 2 cans, or cook 1 cup dry lentils and reserve some of the liquid)
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1 8-oz package white mushrooms or 3-4 portabella mushrooms, including stems, chopped
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1/4 cup olive oil
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1 small onion, chopped
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One 28-oz can crushed fire-roasted tomatoes, left chunky or puréed, if desired
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3 cups of your favorite simple tomato sauce (3 8-oz. cans) or tomato juice, or
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1 to 2 Tablespoons tomato paste mixed with 1/2 cup water
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Salt and pepper to taste
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1 medium-large head green cabbage
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1 Tablespoon lemon juice
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