Stuffed Cabbage Leaves #2
Stuffed cabbage leaves recipe with onions, carrots and brown rice accompanied with tomato sauce.
Ingredients
- 12 targe cabbage leaves
- 1 onion grated
- 2 carrots grated
- 4 oz brown rice cooked
- 4 oz salted peanuts chopped
- 1 egg
- 2 tablespoons soy sauce
- salt and pepper
- 1/4 pint vegetable stock
tomato sauce
- 1 onion finely chopped
- 2 cloves garlic crushed 1 tablespoon oil
- 14 oz can chopped
- tomatoes 1/2 teaspoon dried or 1 teaspoon
- chopped fresh basil salt and pepper
Instructions
- 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.
- Cut away the stem from each cabbage leaf and blanch the leaves in boiling water. Drain thoroughly and leave to cool.
- 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.
- Place the stuffed cabbage leaves in an ovenproof dish and pour over the vegetable stock.
- Cover and bake in a moderately hot oven for about 45 minutes. Carefully drain off the stock and serve immediately, accompanied with tomato sauce.
Notes
Oven temperature 190°C, 375°F, gas 5.
Calories: 356 kcal
Carbohydrates: 43 g
Protein: 15 g
Fat: 16g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 933 mg
Potassium: 901 mg
Fiber: 7 g
Sugar: 8 g
Vitamin A: 5602 IU
Vitamin C: 38 mg
Calcium: 167 mg
Iron: 3 mg