Rollitos de col
- María José Hummel

- 12 feb 2023
- 2 min de lectura
Estos deliciosos rollitos rellenos se pueden hacer con repollo o con col verde (berza o "collard greens" en inglés que es lo que aparece en la foto de esta página). De las dos maneras quedan deliciosos y super nutritivos. Se pueden servir con ensalada o con verduras al vapor.

Ingredientes
1 repollo mediano o 1 manojo de col verde
2 a 3 tazas de arroz integral cocido o quinoa cocida
2 tazas de lentejas cocidas
½ taza cebolla picada 1 diente de ajo, picado fino
½ taza de caldo de verduras
½ taza pimiento morrón picado
½ cucharadita de tomillo
½ tsp orégano
3 to 4 tazas salsa de tomate o salsa de espaguetis
Hierva el repollo en una olla grande hasta que las hojas externas estén suaves por 2 a 4 minutos. Retire las hojas con cuidado una por una sin romperlas. Si las hojas interiores no están suaves, regrese el repollo a la olla y hierva durante 2 a 3 minutos más. Si usa hojas de col verde, sumérjalas en agua hirviendo durante 20 a 30 segundos cada una.
Sofría la cebolla con el caldo de verdura (o agua), pimiento, y ajo durante unos minutos hasta que estén blandos. Añada el tomillo y el orégano. Añada las lentejas y mezcle bien. Rellene cada hoja de repollo o col con 2 a 3 cucharadas de arroz y la misma cantidad de lentejas. Envuelva bien enrollando como un burrito, apretando los extremos y cerrándolos con los dedos. Ponga una capa de salsa de tomate en una fuente para el horno. Ponga todos los rollitos de repollo y cubra con más salsa de tomate. Ponga la fuente en horno a 350°F (180°C) y hornee durante 20 a 30 minutos.




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