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Stuffed Cabbage Leaves

21 October 2019

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 meat or side dish.

Serves 4