Stuffed Cabbage Leaves Recipes

Ingredients :

8

225 g

100 g

45 ml

10 ml

15 ml

275 ml

15 ml

25 g

10 ml

Garnish :

15 ml

large cabbage leaves

cooked lean lamb, minced

cooked brown long grain rice

tomato purée

German style mustard

chopped mint

white stock

Worcestershire sauce

bran

corn flour

salt

ground black pepper

chopped parsley

1. Heat the oven to 180^oC (350^oF), Gas 4.

2. Grease a shallow ovenproof dish.

3. Trim the thick stalks ends from the cabbage leaves.

4. Blanch the leaves in boiling, salted water for 2 minutes, drain and pat dry with kitchen paper.

5. Mix together the lamb, rice, 30 ml tomato purée, mustard, mint and pepper.

6. Moisten with a very little white stock.

7. Divide between the cabbage leaves and roll up, beginning at the stalk ends and tucking the sides in to make neat parcels.

8. Arrange the rolls in the dish with the 'loose' ends underneath.

9. Pour the stock over, cover and bake for 30 minutes.

10. Pour off the stock, cover the dish again and keep warm.

11. Mix together the reserved tomato purée, Worcestershire sauce, bran and corn flour.

12. Gradually stir in a little of the hot stock.

13. Transfer to a small pan, stir in the remaining stock and bring to the boil, stirring.

14. Season well with salt and pepper.

15. Pour a little of the sauce over the cabbage rolls and garnish with the parsley.

16. Serve the rest of the sauce separately.

Serves 4

Per Serving : 410 calories, 12 g fat, 2 g fiber.

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