Stuffed Cabbage Leaves
- Prep: 15 minutes
- Cook: 40 minutes
- Serves: 4
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
- Start by removing 4 outer leaves from the Savoy Cabbage and popping them in boiling water for 8 minutes.
- Meanwhile slice the spring onions, finely chop the mushrooms and cherry tomatoes, slice the mint, grate the garlic and zest the lemon.
- Once the cabbage leaves have cooked for 8 minutes, remove from the heat, drain and set aside.
- 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.
- Season with Black pepper and a pinch of LoSalt.
- 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.
- Pre-heat the oven to 180˚C
- Now take the cooked cabbage leaves and cut away any tough stalks.
- Divide the vegetable mixture between all 4 leaves, and wrap into tight parcels.
- Place in an oven proof dish and cover with ½ tin of chopped tomatoes.
- Oven bake for 20 mins. Serve hot as a light meal or side dish.