Stuffed Cabbage Leaves

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A Flavourful Vegan Delight!


INGREDIENTS

  • 4 large savoy cabbage leaves
  • Drizzle olive oil
  • 12 cherry tomatoes
  • 4 spring onions
  • 4 mushrooms
  • 1 glove garlic, crushed
  • Handful fresh mint
  • 2 tablesppons tomato puree
  • ½ tin chopped tomatoes
  • 150g cooked brown rice or quinoa
  • juice and zest of 1 lemon
  • 4 tablespoons water
  • Freshly ground black pepper
  • Pinch of LoSalt

METHOD

  1. Start by removing 4 outer leaves from the Savoy Cabbage and popping them in boiling water for 8 minutes.
  2. Meanwhile slice the spring onions, finely chop the mushrooms and cherry tomatoes, slice the mint, grate the garlic and zest the lemon.
  3. Once the cabbage leaves have cooked for 8 minutes, remove from the heat, drain and set aside.
  4. Over a medium heat, using a non-stick frying pan, drizzle a little olive oil and sauté the spring onions, garlic, lemon zest, mushrooms and cherry tomatoes for 4-5 mins.
  5. Season with Black pepper and a pinch of LoSalt.
  6. Next add the cooked brown rice or quinoa (or a mixture of both), the juice of 1 lemon, 2 tablespoons of tomato puree and 4 tablespoons water. Finally add the chopped mint and remove from the heat.
  7. Pre-heat the oven to 180˚C
  8. Now take the cooked cabbage leaves and cut away any tough stalks.
  9. Divide the vegetable mixture between all 4 leaves, and wrap into tight parcels.
  10. Place in an oven proof dish and cover with ½ tin of chopped tomatoes.
  11. Oven bake for 20 mins. Serve hot as a light meal or side dish.