A Stuffed Cabbage Recipe from Real Recipes
Stuffed Cabbage Leaves Recipe – with Spicy Tomato Sauce
A wonderful and excitingly different Vegetarian Recipe. This Stuffed Cabbage Leaves Recipe will satisfy the most hardened meat eater. Based upon the principle of the Greek Stuffed Vine Leaves Recipe. you can alter this as you wish. Change the vegetables in the stuffing but keep it in balance with the rice and change the spiciness of the Tomato Sauce by increasing or reducing the Chilli. To make the dish a little richer finish it by covering the leaves with grated cheese – Parmesan, Roquefort or Gruyere and then finish under the grill – experiment!
If you like vegetarian recipes try our Gruyere and Parmesan Souffle from Real Recipes
Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 Hour 30 Minutes
Servings: 4 servings
Serving size: 400 gm
Calories per serving: 325
Fat per serving: 25g
Updated on 13th March 2012 By:
To make this stuffed Cabbage Leaves Recipe – you will need:
Ingredients ( Serves 4 )
- 8 of the best leaves from the outside of a Savoy Cabbage
- 175gm arborio or other risotto rice
- 1 Bouquet Garni
- 450ml vegetable Stock
- 1 tablespoon of Olive Oil
- 1 Onion chopped finely
- 1 clove Garlic crushed</li>
- 1 Stck Celery chopped finely
- 1 Carrot chopped finely
- 1 Large Red chilli chopped finely
- 125 gm of chestnut or flat field mushrooms, chopped
- 50gm Cahew Nuts chopped finely
- For the Tomato Sauce:
- 2 tablespoons Olive Oil
- 1 Onion finely chopped
- 1 Carrot finely chopped
- 1 stick Celery finely chopped
- 1 can of quality chopped Tomatoes
- 1 tablespoon soft brown Sugar
- 1 teaspoon Cayenne Pepper
- 1 bay leaf
- 1 teaspoon of dried Oregano
- 100ml of Water
Method
- First make the Tomato Sauce
- Heat the Oil in a small saucepan
- Add the Carrots, Onion, Carrot, Celery and Garlic
- Cook gently until the Onions are softened
- Add the Tomatoes, Water, Bay Leaf, Cayenne and Sugar
- Cook gently stirring occasionally for 30 minutes until the sauce has reduced
- Next make the stuffing:
- Bring the stock to the boil with the Bouquet Garni
- Add the rice and cook for 30 minutes until the Rice is soft
- Drain well and reserve
- Heat the Oil in a frying pan, add the Chilli, Celery, Onion and Carrot
- Fry until the Onion and Carrot is soft
- Add the mushrooms and cook for five more minutes
- Add the Cashew and
- Remove from the heat and reserve
- In a large pan of salted water blanch the Cabbage leaves by immersing them in the water for 2 minutes
- Immediately after removing the Cabbage leaves from the water immerse them in a large bowl of cold water
- Drain and set aside
- Preheat the oven to 180C 360F Gas mark 5
- Divide the rice mixture into 8 equal portions
- Place each rice portion in the middle of each Cabbage leaf and roll to make a plump parcel
- Place in the oven and cook for 25 minutes
- Serve and pour over a little of the warmed Spicy Tomato Sauce
This Stuffed Cabbage Leaves Recipe makes a good vegetarian Main Course or light lunch – or if you just serve one parcel a nice starter