Esta es una exhibición prevé de cómo se va ver la receta de 'Stuffed Cabbage Leaves' imprimido.

Receta Stuffed Cabbage Leaves
by Global Cookbook

Stuffed Cabbage Leaves
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 75 gm Long-grain brown rice, (3oz)
  • 450 ml Vegetable stock, (3/4 pint)
  • 2 tsp Olive or possibly sunflower oil
  • 1 x Onion, minced finely
  • 200 gm Cooked red lentils, (7oz)
  • 1/2 tsp Dry mixed herbs
  • 1 Tbsp. Tomato puree
  • 8 lrg Savoy cabbage leaves
  • 1 x 397 gram can minced tomatoes with herbs, (14 ounce)
  •     Salt and pepper
  •     Minced fresh parsley, to garnish

Direcciones

  1. Preheat the oven to 180 C/350 F/Gas Mark 4.
  2. Place the rice in a saucepan with the stock.
  3. Bring to the boil, cover and simmer gently for 20 min or possibly till all the stock is absorbed.
  4. Meanwhile, heat the oil in a large pan and gently cook the onion for 5 min till soft. Add in the cooked lentils, mixed herbs, tomato puree and seasoning. Cook for a further 2-3 min.
  5. Blanch the cabbage leaves in boiling water for 2-3 min. Drain well.
  6. Combine the lentil and rice mixtures and mix well. Divide into 8 and place in the centre of each cabbage leaf.
  7. Fold the edge of each leaf towards the centre to completely cover the filling and then form into a neat square parcel.
  8. Place in a shallow 1.2 litre (2pint) casserole dish and pour over the minced tomatoes.
  9. Cover the casserole with a lid and bake in the oven for 30-40 min.
  10. Serve warm, with fresh seasonal vegetables. Garnish with minced parsley.