Community recipe
Mauritian-Inspired Lentil Cabbage Rolls with Tamarind Tomato Sauce
Tender cabbage leaves cradle warmly spiced red lentils and rice, then steam gently over a bright tamarind-tomato sauce. This practical vegetarian centerpiece borrows Mauritian sweet-sour balance and aromatic curry spices while using an accessible stovetop technique.
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 120 g red lentils, rinsed and drained
- 100 g basmati rice, rinsed and drained
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and minced
- 15 g fresh gingers, peeled and finely grated
- 1 medium carrot, washed, trimmed, and finely chopped
- 15 g fresh cilantros, washed, dried, and finely chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 0.5 tsp cayenne pepper
- 1 tsp fine sea salt
- 2 tbsp olive oils
- 360 ml waters
- 2 tsp fine sea salt
- 1 large green cabbage, washed, cored, and separated into leaves
- 400 g crushed tomatos
- 120 ml vegetable stock
- 1 tbsp tamarind concentrate
- 1 tsp brown sugar
- 0.25 tsp fine sea salt
- 1 tsp lime juice
- 10 g fresh cilantros, washed, dried, and finely chopped
Make it
Instructions
- 01
Prepare the workspace and filling ingredients
Set a large pot fitted with a steamer basket beside the work area, and place a clean tray near it for the cabbage leaves. Rinse 120 g red lentils in a fine-mesh sieve until the water runs mostly clear, then drain. Rinse 100 g basmati rice until the water is nearly clear and drain well. Peel and finely chop 1 onion; peel and mince 3 garlic cloves; peel and finely grate 15 g fresh ginger; wash, trim, and finely chop 1 medium carrot; and wash, dry, and finely chop 15 g fresh cilantro. Measure 1 tsp ground cumin, 1 tsp ground turmeric, 0.5 tsp ground cinnamon, 0.5 tsp cayenne pepper, and 1 tsp fine sea salt. | Why: Organizing and rinsing first prevents gritty filling and keeps the rolling process efficient.
- 02
Cook the aromatic lentil-rice filling
Heat a wide skillet over medium heat for 1 minute. Add 2 tbsp olive oil, then add the onion and carrot and cook for 5 minutes, stirring, until softened and lightly golden. Add the garlic, ginger, cumin, turmeric, cinnamon, cayenne, and salt; stir for 30 seconds until fragrant. Add the drained lentils, rice, and 360 ml water. Bring to a simmer, reduce heat to low, cover, and cook for 14 minutes, or until the liquid is absorbed and the rice is tender. Turn off the heat and leave covered for 5 minutes. Fluff gently, fold in the cilantro, and spread the filling on a tray for 10 minutes so it becomes cool enough to handle. | Why: Toasting the aromatics builds depth, while cooling the cooked mixture keeps the cabbage rolls neat and safe to shape.
- 03
Blanch and cool the cabbage leaves
Fill the large pot with water, add 2 tsp fine sea salt, and bring it to a full boil over high heat. Meanwhile, rinse 1 large green cabbage and remove any damaged outer leaves. Cut out the firm core, then carefully separate 12 large leaves. Working in batches, blanch the leaves for 2 minutes, until flexible but not limp. Transfer each leaf to a bowl of ice water, then drain and pat dry with a clean towel. Trim away only the thickest ridge at the base of each leaf so it lies flat. | Why: Brief blanching softens the leaves for folding without cooking away their structure.
- 04
Make the tamarind tomato sauce
While the leaves cool, place 400 g crushed tomatoes, 120 ml vegetable stock, 1 tbsp tamarind concentrate, 1 tsp brown sugar, and 0.25 tsp fine sea salt in a wide, oven-safe skillet or shallow braising pan. Stir well and bring to a gentle simmer over medium heat. Cook uncovered for 8 minutes, stirring occasionally, until slightly thickened and glossy. Reduce the heat to low while you assemble the rolls. | Why: Reducing the sauce concentrates its sweet-sour flavor and creates a moist bed for steaming.
- 05
Roll and steam the cabbage parcels
Place one cooled leaf on a board with the trimmed side toward you. Put about 80 g of the cooled filling across the lower third. Fold the sides inward, then roll firmly upward into a compact parcel. Repeat with the remaining leaves and filling. Arrange the parcels seam-side down in the simmering sauce in a single layer. Cover the pan tightly with its lid; if the lid is loose, cover the pan with foil first, keeping the foil away from direct flame. Simmer over low heat for 18 minutes, until the cabbage is tender and the parcels feel firm when pressed lightly. Turn off the heat and let them stand covered for 5 minutes. | Why: Gentle covered cooking steams the parcels through while protecting the rice and lentils from drying out.
- 06
Garnish, check, and serve
Uncover carefully, allowing hot steam to escape away from your face. Taste a little sauce and adjust only if needed with 1 tsp lime juice. Transfer three parcels per person to warmed shallow bowls, spoon the sauce around them, and scatter over 10 g fresh cilantro. Serve immediately while the rolls are hot; the filling should be tender, cohesive, and steaming in the center. | Why: A final citrus lift and fresh herb finish balance the rich spices and brighten the plate.
