medium-sized green cabbage, cored and trimmed
60 ml (4 tbsp) vegetable oil
2 large onions, chopped
350 g (12 oz) cooked rice
4 eggs, beaten
50 g (2 oz) sultanas
2.5 g (1/2 tsp) salt
5 g (1 tsp) black pepper
25 g (1 oz) butter or margarine
75 g (3 oz) seedless white grapes, halved
50 g (2 oz) shredded red cabbage
6 canned tomatoes, chopped
60 ml (4 tbsp) vegetable oil
2 large onions, chopped
350 g (12 oz) cooked rice
4 eggs, beaten
50 g (2 oz) sultanas
2.5 g (1/2 tsp) salt
5 g (1 tsp) black pepper
25 g (1 oz) butter or margarine
75 g (3 oz) seedless white grapes, halved
50 g (2 oz) shredded red cabbage
6 canned tomatoes, chopped
method
1. Separate the leaves from the cabbage. Blanch the leaves in a large pot of boiling water for 5 minutes. Drain well.
2. Heat the oil in a saucepan. Add the onions and brown over a low heat.
3. Add the rice, eggs and sultanas. Cook, stirring frequently, for 30 seconds.
4. Add the salt, pepper, butter or margarine and grapes. Cook, stirring frequently, for 90 seconds.
5. Put 2 to 3 tablespoons of the rice filling at the edge of a cabbage leaf.
6. Roll the leaf up, tucking the ends under. Repeat with the remaining cabbage leaves until the rice filling is used up.
7. Coarsely chop the remaining cabbage leaves.
8. Heat the remaining oil in a large heavy frying pan over a moderate heat.
9. Add the chopped green cabbage and the red cabbage. Saute for 3 to 4 minutes.
10. Add the stuffed cabbage leaves and tomatoes. Cover and cook gently for 12 minutes.
2. Heat the oil in a saucepan. Add the onions and brown over a low heat.
3. Add the rice, eggs and sultanas. Cook, stirring frequently, for 30 seconds.
4. Add the salt, pepper, butter or margarine and grapes. Cook, stirring frequently, for 90 seconds.
5. Put 2 to 3 tablespoons of the rice filling at the edge of a cabbage leaf.
6. Roll the leaf up, tucking the ends under. Repeat with the remaining cabbage leaves until the rice filling is used up.
7. Coarsely chop the remaining cabbage leaves.
8. Heat the remaining oil in a large heavy frying pan over a moderate heat.
9. Add the chopped green cabbage and the red cabbage. Saute for 3 to 4 minutes.
10. Add the stuffed cabbage leaves and tomatoes. Cover and cook gently for 12 minutes.
serving amount
serves 6
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