Armenian Pasuts Dolma Lentil Stuffed Cabbage

Ingredients

• 8 cabbage leaves
• 1 cup cooked green lentils
• 1 cup cooked rice
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground allspice
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Bring a large pot of salted water to a boil. Drop the cabbage leaves in for 3 to 4 minutes, until pliable enough to roll without cracking, then lift them into cold water and pat dry.
2. Shave down the thick central rib of each leaf with a knife held flat, so the leaf rolls evenly instead of springing open.
3. Heat the olive oil in a skillet over medium heat. Cook the onion with a pinch of salt for 5 minutes until soft, then add the garlic and allspice and stir for 30 seconds.
4. Fold the cooked lentils and rice into the onion mixture with half the herbs, 1/2 teaspoon salt, and plenty of black pepper. Taste the filling now, because you cannot season it once it is rolled.
5. Put 2 heaped tablespoons of filling near the stem end of each leaf, fold the sides in over it, and roll it up snugly into a cigar. Do not pack it tight; the rice swells.
6. Pack the rolls seam side down in a single tight layer in a saucepan, add water to come halfway up them and a squeeze of lemon, and set a small plate on top to hold them down.
7. Cover and simmer gently over low heat for 30 to 35 minutes, until the cabbage is completely tender and most of the liquid has been absorbed.
8. Let them rest off the heat for 10 minutes before lifting them out, then serve warm or at room temperature with the remaining herbs and lemon wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.