Braised stuffed cabbage parcels

Recipe from: 4/21/1993 12:00:00 AM
Ingredients 22
Servings 4
Time

Ingredients

  • 1
    large green cabbage
  • FILLING
  • 50
    g
    brown rice, cooked
  • 150
    g
    soy beans, cooked
  • 150
    g
    chickpeas, cooked
  • 45
    ml
    finely chopped parsley
  • 30
    ml
    sunflower oil
  • 3
    cloves garlic, crushed
  • 2
    ripe tomatoes, skinned and finely chopped
  • salt and milled black pepper to taste
  • VEGETABLE BASE
  • 45
    ml
    sunflower oil
  • 15
    ml
    grated lemon peel
  • 5
    ml
    dried origanum
  • 45
    ml
    water
  • 2
    stalks celery, diced
  • 2
    large potatoes, diced
  • 3
    large ripe tomatoes, skinned and chopped
  • salt and milled black pepper
  • 500
    ml
    water
  • 2
    bay leaves
  • 2
    lemons, juice
 

Method

 
Remove and reserve outer leaves and core of cabbage. Place remaining leaves in a saucepan of boiling water and allow to stand for 20 to 30 minutes off heat. FILLING:: Mix all ingredients together. Drain cabbage leaves. Choose tender leaves and place a few tablespoons of filling in centre of each leaf, fold in sides and roll up. Chop cabbage core and outer leaves. Heat 45 ml (3 tbsp) oil in a deep saucepan. Add lemon peel, origanum, water, celery, potatoes, tomatoes and chopped cabbage, season to taste. Cover and simmer for 20 minutes. Pack stuffed cabbage leaves closely together on top of vegetables, add half the water, the bay leaves and lemon juice. Simmer, covered, over a medium heat for 1 hour, adding water as needed. TOTAL KILOJOULE COUNT: 8 540 kJ (2 040 Cal). A portion: 2 135 kJ (510 Cal). Serves 4
 

 

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