Roasted red lentil and barley cabbage rolls with red and white sauces

I like to roast my cabbage rolls a bit before saucing them in order to sweeten their flavour.  In this case, these were savoy cabbage leaves, stuffed with red lentil and pearl barley (garlic, ginger, nutritional yeast, white vinegar, sea salt, black pepper, cumin, coriander, turmeric, paprika, tamari). 

I cooked the red lentils and barley together, and the lentil ultimately dissolve making a nice binder for the barley. I stuffed the rolls, roasted, sauced and then baked covered until done. I added the white sauce at the end after baking (although it could be added toward the end and baked into the dish).  The rest sauce is a simple tomato base with some paprika, and the white sauce, unlike a traditional roux, is built around rice milk and extra virgin oil oil (with sea salt, garlic, a little white vinegar, etc.) and then thickened with nutritional yeast and arrowroot powder. 

This is a terrific dish if you want a nice pasta-style approach, but want something a little lighter than pasta!