8 medium Savoy cabbage leaves
For the Filling:
2 oz (50 g) cooked long grain rice
1 tbsp (15 ml) sultanas
2 tomatoes, skinned, deseeded and chopped
1 oz (25 g) blanched almonds, chopped
2 tbsps fresh chopped parsley
squeeze of lemon juice
5 fl oz (150 ml) chicken stock
1 tbsp (15 ml) sultanas
2 tomatoes, skinned, deseeded and chopped
1 oz (25 g) blanched almonds, chopped
2 tbsps fresh chopped parsley
squeeze of lemon juice
5 fl oz (150 ml) chicken stock
To garnish:
tomato sauce recipe
method
1. Blanch cabbage leaves for 2 minutes, trim thick stalk bases.
2. Mix all filling ingredients (not stock).
3. For the cabbage parcels, blanch the leaves in boiling water for 2 minutes. Plunge into cold water and drain. Cut away the thick stalk. Put a heaped tbsp of the filling in the centre of each leaf. Fold over the base, then each side and roll up tightly.
4. Place rolls, snugly, in a buttered dish.
5. Pour over chicken stock, cover with foil and cook in a moderately hot oven Mark 5 (190°C) 375°F for 20 minutes.
2. Mix all filling ingredients (not stock).
3. For the cabbage parcels, blanch the leaves in boiling water for 2 minutes. Plunge into cold water and drain. Cut away the thick stalk. Put a heaped tbsp of the filling in the centre of each leaf. Fold over the base, then each side and roll up tightly.
4. Place rolls, snugly, in a buttered dish.
5. Pour over chicken stock, cover with foil and cook in a moderately hot oven Mark 5 (190°C) 375°F for 20 minutes.
serving amount
serves 4
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