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7 February 2016

Stuffed Cabbage Rolls


This next recipe is one inspired by a meal I ate at a restaurant over Christmas, I've adapted it by adding some veg and different herbs to my liking. It can be eaten as a starter or as a main with a side of carbs; some wholegrain crusty bread, mashed potato or even on a bed of wholegrain rice. The rolls are stuffed with a rich tomato & herb sauce, butter beans, lentils, carrots and celeriac - it can take a couple of rolls to get the hang of the folding process but it's actually quite simple and the result is a stunning looking dish that tastes amazing too!

 Savoy cabbage is great for this dish; I get one about every other week in my veg box and I've finally found something to do with it! The leaves on the outside are a dark green, getting lighter towards the middle of the veg and are covered with a unique crinkly pattern that bring a real wow factor to the aesthetics of this dish! From both the legumes and the cabbage itself, this dish is a great source of dietary fibre, protein and vitamin C, as well as containing iron, vitamin K and many other vitamins and minerals.


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Stuffed Cabbage Rolls | Serves: 4 | Time: 1 hr

You'll need

  • Large frying pan
  • Large saucepan
  • Chopping board
  • Knife
  • Wooden spoon
  • Baking dish

Ingredients

  • 1 onion
  • 2 garlic
  • 1/4 celeriac
  • 2 carrots
  • 1 cup cooked lentils
  • 1.5 cups cooked butter beans
  • 1 can tomatoes
  • 1/2 cup water
  • 1/2 cup chopped dill
  • 2 tbsp mixed herbs
  • 1 tbsp apple cider vinegar
  • 1 tsp stock
  • Salt and pepper
  • 12 cabbage leaves

Method

  1. Preheat the oven to 180°C.
  2. Finely chop the onion and add to the frying pan with a splash of oil, then peel and chop the celeriac and carrots into small (1/2can) cubes fry for a few more minutes then crush the garlic and add this to the pan. Add the lentils, butter beans, tomatoes, water & seasonings and simmer for 15-20 mins.
  3. Bring a large pan of water to the boil, carefully peel off 12 cabbage leaves and boil for 5 minutes or until pliable. Drain, remove the bottom part of the stalks with a knife.
  4. Stuff each leaf with about 2 tbsp of mixture, then roll the leaf, folding the sides in as you go. Spoon a small amount of sauce onto the baking dish, then place the rolled leaf on top, repeat with the other leaves and layer them up, pour any remaining sauce over the rolls, cover the dish with baking paper/foil and place in the oven for 15 minutes. Serve up with your choice of sides and enjoy.


Cassidy xx