Name: Vegetarian Raštika
Total time: 75 min
Yield: 4 servings
Cuisine: Bosnian
Ingredients: 12 large cabbage leaves; 1 cup cooked lentils; 1 cup cooked rice; 1 onion, finely chopped; 2 cloves garlic, minced; 1 can crushed tomatoes; 2 tbsp tomato paste; 1 tsp paprika; Salt and pepper to taste; 1 tbsp olive oil

A meat-free version of the traditional Bosnian Raštika, using lentils and vegetables for a hearty and flavorful dish.

Method

Blanch the cabbage leaves in boiling water for 2-3 minutes, then drain and set aside.
In a bowl, mix the cooked lentils, rice, chopped onion, garlic, paprika, salt, and pepper.
Place a portion of the mixture in the center of each cabbage leaf, roll them up tightly, and secure with a toothpick if needed.
In a large pot, heat the olive oil, then add the rolled cabbage and cook for 5 minutes.
Add the crushed tomatoes, tomato paste, and enough water to cover the cabbage. Bring to a simmer.
Cover and cook on low heat for 45-60 minutes, or until the cabbage is tender and the flavors are well combined.
Adjust seasoning and serve warm.