Cabbage and cheese parcels with tomato sauce recipe
For the stuffed cabbage
1 tbsp oil
a few cabbage leaves, chopped
1/2 red onion, diced
salt and freshly ground black pepper
85 g (3 oz) gruyère cheese, diced
a few outer cabbage leaves, blanched and refreshed
a few cabbage leaves, chopped
1/2 red onion, diced
salt and freshly ground black pepper
85 g (3 oz) gruyère cheese, diced
a few outer cabbage leaves, blanched and refreshed
For the tomato sauce
1 tomato, diced
2 tbsp tomato purée
splash of white wine
drizzle of olive oil
salt and freshly ground black pepper
2 tbsp tomato purée
splash of white wine
drizzle of olive oil
salt and freshly ground black pepper
method
1. Heat a pan with the oil and sauté the cabbage and red onion until soft.
2. Stir in the salt, pepper and cheese and remove from the heat.
3. Place a tablespoon or two of the cabbage and cheese filling in the centre of a blanched cabbage leaf. Fold up the edges of the leaf to envelop the filling, forming a neat parcel.
4. Repeat until the filling has been used up.
5. To make the sauce, purée the diced tomatoes in a clean food processor or blender.
6. Strain the purée through a sieve into a small saucepan.
7. Add a tablespoon of tomato purée and a splash of white wine to the pan.
8. Heat the sauce until slightly thickened, then drizzle with olive oil. Season with salt and pepper.
9. Place the stuffed cabbage leaves in a baking dish and pour over the tomato sauce. Bake in the oven for 10 minutes. Serve warm
2. Stir in the salt, pepper and cheese and remove from the heat.
3. Place a tablespoon or two of the cabbage and cheese filling in the centre of a blanched cabbage leaf. Fold up the edges of the leaf to envelop the filling, forming a neat parcel.
4. Repeat until the filling has been used up.
5. To make the sauce, purée the diced tomatoes in a clean food processor or blender.
6. Strain the purée through a sieve into a small saucepan.
7. Add a tablespoon of tomato purée and a splash of white wine to the pan.
8. Heat the sauce until slightly thickened, then drizzle with olive oil. Season with salt and pepper.
9. Place the stuffed cabbage leaves in a baking dish and pour over the tomato sauce. Bake in the oven for 10 minutes. Serve warm
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