Vegetarian Stuffed Cabbage Rolls
| Published: 25th June 2007 12:07 |
For a delicious vegetarian dish try tasty cabbage parcels, stuffed with rice, mushrooms and squash.
Vegetarian Stuffed Cabbage Rolls
- Servings: makes 16 cabbage rolls
- Preparation Time: 40 minutes
- Cooking Time: 35 minutes
Ingredients
1 tbsp vegetable oil
4 garlic cloves, crushed
200g Shallots, finely chopped
400g short grain rice
200g chestnut mushrooms, chopped
10g sultanas
10g Pine kernels, toasted
1 lemon juice
1 pinch salt and fresh ground black pepper
200g squash, cubed and roasted
1 small bunch flat leaf parsley, finely chopped
1 small bunch of mint, finely chopped
20 cabbage leaves, Chinese, blanched in vegetable stock for 2 minutes
125g Feta cheese, crumbled
For the sauce
125ml Olive oil
1kg plum tomatoes, deseeded, skinned and finely chopped
2 bird's eye chillies, finely chopped
1 green pepper, finely chopped
1 pinch salt and fresh ground black pepper
Method
1. Heat the vegetable oil in a heavy-based saucepan. Add the shallot and garlic and fry gently until softened. Add the rice, mushrooms, sultanas, pine nuts and lemon juice and fry for 1 minute.
2. Season with salt and freshly ground pepper, then add enough water to cover the rice by 1.5 cm. Bring to the boil, cover the pan and reduce the heat and simmer for 15 minutes until the rice is tender and the water absorbed.
3. Mix in the roasted squash, spring onion, parsley and mint. Rinse the cabbage leaves.
4. Place some of the rice mixture on each cabbage leaf and roll into a tight cigar-shaped parcel. Place seam by seam in a steamer and steam until heated through, around 10 minutes.
5. Meanwhile, make the tomato sauce. Heat the olive oil in a saucepan. Add in the tomatoes, chillies and green pepper and fry, stirring often, for 10 minutes until the mixture forms a textured sauce.
6. To serve,spoon a little sauce on the plate, top with 2 cabbage rolls and top with more sauce and a little crumbled Greek feta.
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