Gluten Free/ Low Carb/ Meatless Monday/ Vegetarian

Stuffed Cabbage Leaves

This dish requires large cabbage leaves that can be made into parcels.  Make sure the cabbage is fresh and tender as you do not want to chew through tough cabbage leaves.   The stuffing can vary from vegetables, fish or chicken.   For this one I used cooked grated cauliflower.  

INGREDIENTS

1 cabbage

1 onion, peeled and chopped

2 tblspns olive oil

1 garlic clove, crushed

1 400g can chopped tomatoes

150g cauliflower, cooked and grated

1 bunch spring onions, finely chopped

175g Cheddar cheese

55g Parmesan cheese, grated

salt and pepper

METHOD

  1. Preheat the oven to 200C/400F degrees
  2. Remove any tough leaves from the cabbage and select 8 large and tender leaves.   Bring a saucepan of water to the boil and put in the cabbage leaves, pushing them down below the water level.  Cover and cook for 5 minutes until the leaves are tender but not soggy.  Drain well, put onto kitchen paper and blot dry.
  3. Fry the onion in the olive oil, covered, for 5 minutes, then add the garlic and cook for a further 5 minutes.  Add the tin of tomatoes and cook uncovered for about 15 minutes.  Season with salt and pepper.
  4. Put the cauliflower, spring onions and Cheddar cheese in a bowl.  Mix and season with salt and pepper.
  5. Put the some of the cauliflower mixture into the centre of each cabbage leaf.  Fold over the sides, and roll each leaf up neatly. Place the parcels in a shallow casserole dish, pour the tomatoe sauce over and sprinkle the grated Parmesan cheese over the top in a fairly thick layer.  Bake for 25-30 minutes.
  6. Eat and enjoy!

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