Stuffed Cabbage Leaf Rolls
Ingredients
- 6 -8 outer cabbage leaves ⓘ
- 250 g cooked rice ⓘ
- 1 onion, finely chopped ⓘ
- 1 clove garlic, crushed ⓘ
- 1/2 lemon, juice and grated rind,plus 2 slices ⓘ
- 2 tablespoons olive oil ⓘ
- 2 tablespoons pine nuts or 2 tablespoons sunflower seeds ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
- 1 tablespoon chopped of fresh mint ⓘ
- 1 cup tomato juice ⓘ
- salt and pepper ⓘ
- 2 tomatoes, finely chopped ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
696
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).