I simply adore cabbage rolls. But, they can be quite labor intensive. When I started a 21-day cleanse, the last thing I wanted to do was slave away in the kitchen. The first few days left me quite exhausted and hungry for something savory & satisfying, and I simply didn’t have the energy to boil cabbage and roll up individually stuffed leaves. So, I dreamed up this deconstructed version, which makes the best of cabbage by roasting it first and then braising in a caraway-scented fresh tomato sauce. Finely chopped roasted cauliflower blends with French lentils for a toothsome, meaty filling. I ate this dish with desperate tenacity, both straight from the oven and re-heated the next day.

Ingredients:

• 1 small head cabbage, cut into 1″ slices
• 1 small head cauliflower, finely chopped into a “coarse crumble”
• 1 small yellow onion, diced
• 6 tomatoes, pureed
• 2 tablespoons olive oil
• 2 teaspoons caraway seed
• 2 teaspoons celery seed
• 2 tablespoons rice wine vinegar
• 2 tablespoons balsamic vinegar
• salt & pepper

Preheat oven to 400.

Brush cookie sheet with 1/2 tablespoon olive oil and arrange cabbage slices in a single layer. Brush with remaining 1/2 tablespoon olive oil, drizzle with balsamic vinegar, and sprinkle with 1 teaspoon caraway seed. Bake until golden brown, or about 25 minutes.

Place chopped cauliflower and onion in large bowl, add olive oil, celery seed & 1/2 teaspoon each of salt and pepper. Arrange on cookie sheet and place in the oven with the cabbage. Stir and turn the pan occasionally for even browning. Cook until golden brown and caramelized or about 35 minutes.

Meanwhile, bring 2 1/2 cups water to boil, stir in 1 cup French lentils and boil for 3 minutes. Lower heat to LOW, cover and cook for 20 minutes. Remove from heat and set aside.

Remove cabbage from oven and add tomato puree to the pan, drizzle with rice wine vinegar, sprinkle with remaining caraway, celery, and salt and pepper to taste.

Return to oven until heated through, or about another 10 minutes.

Fresh asparagus slathered in a lemony-garlic vinaigrette and then roasted until savory pairs beautifully with the al dente texture of just underdone French lentils.  I added a bit of diced onion and celery for added crunch and devoured the first bowl at room temperature.

Ingredients:

• 2 Bunches Fresh Asparagus
• 1 cup uncooked French Lentils
• 1/4 cup red onion, diced
• 2 celery stalks, diced
• 2 lemons, zested & juiced
• 4 tablespoons olive oil
• 2 garlic cloves, minced
• salt & pepper

Heat oven to 400.

Bring 2 1/4 cups lightly salted water to boil in saucepan.  Add lentils and boil for 3 minutes, turn heat to LOW, cover and cook for 20 minutes. Remove from heat and allow to cool.

In small bowl, whisk lemon juice, garlic & olive oil with a pinch each of salt & pepper until well incorporated.

Layer asparagus in a single layer on cookie sheet, drizzle with half of the vinaigrette.  Heat in oven for about 15 minutes or until just soft.  Remove and allow to cool slightly.

Dice onion & celery, place in large bowl.

Once cooled to touch, cut asparagus into bite sized pieces, removing any wood stems and toss with remaining ingredients.  Drizzle with remaining vinaigrette and season with salt & pepper to taste.

May be served at room temperature or cold.