Easy Vegan Cabbage Rolls

1/2 Cup cooked quinoa 

3/4 Cup cooked lentils (or 1 can drained and rinsed)

1/2 Shallot chopped fine

2 Garlic cloves crushed

1/4 Cup Roasted almonds rough chopped

1/4 Cup chopped fresh dill (or 1 tbs. Dried)

1/4 Tsp each salt & pepper

6-7 Savoy cabbage leaves

3 Cups of your favourite marinara sauce

In a large mixing bowl mix all ingredients (quinoa through to dill) along with a 1/3 cup of the marinara sauce. In the bottom of the crockpot pour another 1/3 cup of marinara sauce and 1/3 a cup of water. Spoon 1/3 cup of the mixture into a raw cabbage leaf and fold over into a small parcel. Place seam side down into the bottom of the crockpot and as you make each one push in tightly next to each other. You might need to layer the cabbage rolls (depending on the size of your crockpot and that’s ok). Once all of the cabbage rolls are rolled and placed in the crockpot, pour remaining marinara sauce over the top of them. Cover and cook for 5 hours on the LOW setting. These Vegan Cabbage rolls serve 4. They can be stored in the fridge for up to 3 days and enjoyed.