Who doesn’t like eating vegetables when it comes in a recipe as tasty as this one?!
1 tablespoon butter
1 fresh gluten-free sausage, casing removed
1 onion, chopped
4 cloves garlic, finely chopped
1 small or ½ large cabbage, cored and chopped
3 cups cooked rice
4 cups lentils
3 ½ cups tomatoes, pureed
Salt and pepper
Heat the oven to 350º F. Melt the butter in a large pan over medium heat. Slice the casing off the sausage and crumble the raw meat into the pan. Sauté the meat until it is no longer pink, then move to a large bowl. Sauté the onion and garlic with the sausage drippings. Once the onion turns translucent, add the cabbage and sauté for 5 to 7 minutes until tender. While the cabbage cooks, mix the rice and lentils into the sausage bowl. Add salt, pepper, and any other spices you would like. Season to taste. Lightly oil a large casserole dish. Spread the lentil, rice, and sausage mixture into an even layer. Spread the cabbage mixture on top. Then, evenly pour the pureed tomatoes over top. Bake until bubbly, approximately 30 minutes.