Stuffed Cabbage Rolls

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Serves: 6 rolls

Time: 50 minutes

A delicious and healthy recipe, fabulous in the Spring time! Perfect as a snack or as a main meal
More Information >>

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A delicious and healthy recipe, fabulous in the Spring time! Perfect as a snack or as a main meal
More Information >>

PRODUCT INFORMATION

Ingredients

6 savoy cabbage leaves
1/4 cup biodynamic rainfed brown rice
1/3 cup organic currants
1/3 cup organic pine nuts
1 cup packed tight of mixed greens; kales, parsley, spinach, chard, silverbeet, rocket etc
1 spring onion
1/3 cup fresh or frozen corn kernels
1 stick of celery, cut finely
1/2 carrot, diced
small amount of diced pumpkin
olive oil
pinch salt
chopped chilli, grated fresh turmeric and pumpkin
seeds to garnish if you like!

method

  1. Pre-heat the oven to 185 degrees celsius.
  2. Cook the rice and place in a medium sized bowl. Set aside while you blanch the cabbage leaves.
  3. In a large pan, bring some water to rapid boil and add one cabbage leaf at a time. Sit in boiling water for 30-60seconds, and put straight into a sink of cold water.
  4. Place one cabbage leaf on a chopping board and with a small sharp knife, thin down the centre stalk so it rolls easier (be careful not to make a hole!).
  5. Add onion, corn, celery, carrot & pumpkin to the rice bowl and mix well with a splash of olive oil.
  6. Place a couple of tablespoons of the mixture at the stalk-end of the leaf and roll over once, then fold the sides in and complete the roll - try to make it tight and neat.
  7. Place in a small dish and containe until all leaves are stuffed! Then sprinkle with salt, olive oil, freshly grated turmeric, pumpkin seeds and place in oven for 20 minutes.
  8. Serve with a fresh salad. The rolls are delicious cold the next day with some tomato chutney!
Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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