Stuffed Cabbage Leaf Rolls

  • Prep Time: 30 mins
  • Total Time: 50 mins
  • Serves: 3-4,Yield: 6-8 rolls
  • About This Recipe

    “Cabbage leaves rolled and filled with rice,herbs and nuts. Easy no fuss recipe.”

    Ingredients

  • 6 -8outer cabbage leaves
  • 250gcooked rice
  • 1onion, finely chopped
  • 1clovegarlic, crushed
  • 1/2 lemon, juice and grated rind,plus 2 slices
  • 2tablespoonsolive oil
  • 2tablespoons pine nuts or 2tablespoonssunflower seeds
  • 2tablespoonschopped fresh parsley
  • 1tablespoonchopped fresh mint
  • 1cuptomato juice
  • salt and pepper
  • 2tomatoes, finely chopped
  • Directions

  • Blanch cabbage leaves in boiling water to soften.
  • Heat olive oil and toss in the onion and garlic.
  • Fry for 5 minutes over moderate heat.
  • Add the tomatoes, parsley and mint and fry for 4 minutes more.
  • Cool.
  • Mix together the tomato juice, rice,pinenuts or sunflower seeds, lemon juice and rind, season well with salt and pepper.
  • Roll 3- 4 tablespoons in each leaf, tucking in the edges to make a neat parcel.
  • Pack together tightly in a shallow pan, pour over the tomato juice and throw in the two slices of lemon.
  • Simmer for 20- 30 minutes over gentle heat, with a tight fitting lid on.
  • Rolls can be served hot or cold.
  • Reviews

  • “This is a wonderful vegetarian/vegan version of cabbage rolls. When I made this, the instructions were a bit confusing. in step 7 it is referring to the rice mixture and step 8 refers to the tomato juice mixture. Thanks, Sueie! Made for my friend who’s child has PKU.”

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