Cabbage Rolls Filled with Lentils and Mushrooms in Tomato Sauce

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C

Prepare the cabbage.. Gradually cut off the largest leaves from the cabbage (3-4 pieces per serving); you can use the rest for another dish. Cut out the thick core from the leaves so they are easier to roll

Parboil the cabbage lightly.. Place the cabbage leaves in boiling water and cook for about 1 minute, then cool them under cold running water

Cook the lentils.. Add the lentils to the same water and simmer over low heat for about 20 minutes according to the instructions, until tender

Make the sauce.. Finely chop the onion and garlic

Chop the parsley. Finely chop the parsley

Make the sauce. Sauté half of the onion in a pan over medium heat for about 3 minutes, add the garlic, optionally a little sugar, and let it lightly caramelize, then add the oregano, crushed tomatoes, a little water, and simmer over low heat for about 5 minutes

Prepare the filling.. Sauté the mushrooms in a pan with the remaining onion over medium to medium-high heat for about 5-6 minutes until golden brown. Toward the end, add the remaining garlic, the cooked lentils, season with Dijon mustard, salt and pepper, and finally stir in the chopped parsley

Fill the cabbage leaves.. Place about 3 tablespoons of filling on each cabbage leaf and wrap tightly into rolls

Bake it.. Pour the tomato sauce into a baking dish, place the rolls on top, drizzle with olive oil, and bake in the oven for about 15 minutes at 180 C

Serve.. Serve on its own or with bread