Cabbage rolls for dummies

OK. So this recipe isn't exactly for actual cabbage rolls, because here's the thing. I don't know how many of you have ever made said cabbage rolls (carnivorous OR vegan kinds), but they're a SERIOUS pain in the butt. Between the actual stuffing and rolling of them, not to mention taking the toothpicks out when they're done (or remembering to buy non-colored toothpicks because the dye leaks ALL OVER the place), cabbage rolls are so not worth the work to me.

Don't get me wrong, though.

Cabbage rolls, albeit arduous, are seriously delicious. So what's a gal to do when she wants something yummy, but has absolutely no desire to go through the drama (because clearly, cabbage rolls are loaded with drama)?

Just make my cabbage roll skillet aka ...

Cabbage rolls for dummies
(serves 6-8)
1 head of cabbage
1 32oz can of diced tomatoes (I use the fire-roasted kind, because what isn't better with fire?)
1 diced onions
2 cups cooked rice
2 cups cooked lentils
1 packet meatloaf seasoning (need to spice up a protein? I always have one of these bad boys on hand)
1/2 cup apple cider vinegar
1/2 cup water

Dice head of cabbage.
Add 1/2 cup vinegar and 1/2 cup water to a saute pan and cook cabbage, diced tomatoes and onions on medium-high heat for 25 minutes. Cover with lid and stir occasionally.
While this is cooking, boil your brown rice and your lentils (this should take about 30 minutes).
Drain water from lentils and add meatloaf seasoning packet.
Add the rice and lentils to the cabbage mixture and stir thoroughly.
Remove from heat and enjoy!
Add a little salt and pepper if you feel the need.

These are some seriously delicious, no-fuss cabbage rolls!

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