Stuffed Cabbage Leaves #2 recipe
information
Preparation time 20 minutes,
Cooking time 50 minutes,
Oven temperature 190°C, 375°F, gas 5,
Calories 340 per portion
ingredients
method
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.
Microwave Tip
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.
serving amount
serves 4
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