Preparation time 20 minutes,
Cooking time 50 minutes,
Oven temperature 190°C, 375°F, gas 5,
Calories 340 per portion
12 targe cabbage leaves
1 onion, grated
2 carrots, grated
100 g (4 oz) brown rice, cooked
100 g (4 oz) salted peanuts, chopped
2 tablespoons soy sauce
salt and pepper
150 ml (1/4 pint) vegetable stock
1 onion, finely chopped
2 cloves garlic, crushed 1 tablespoon oil
400 g (14 oz) can chopped
tomatoes 1/2 teaspoon dried or 1 teaspoon
chopped fresh basil salt and pepper
Fry the onion and garlic in the oil for 5 minutes until soft. Add the tomatoes, basil, salt and pepper. Bring to the boil, reduce the heat and simmer gently for 15 minutes or until thickened. Blend the sauce in a liquidiser. Reheat in a saucepan for a few minutes.
1. Cut away the stem from each cabbage leaf and blanch the leaves in boiling water. Drain thoroughly and leave to cool.
2. Mix together the onion, carrot, rice, peanuts, egg, soy sauce and seasoning. Divide the mixture between the cabbage leaves and roll up each leaf, folding in the sides, to enclose the filling in a neat package.
3. Place the stuffed cabbage leaves in an ovenproof dish and pour over the vegetable stock.
4. Cover and bake in a moderately hot oven for about 45 minutes. Carefully drain off the stock and serve immediately, accompanied with tomato sauce.
To microwave, cook the cabbage leaves in a roasting bag with 2 tablespoons water for 5 minutes. Microwave assembled dish, covered, on full power for 15 - 20 minutes.
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