Name: Braised stuffed cabbage parcels
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 cabbage large, green; 50.00 g rice brown, cooked; 150.00 g soy beans cooked; 150.00 g chickpeas cooked; 45.00 ml fresh parsley chopped; 30.00 ml sunflower oil; 3.00 garlic cloves, crushed; 2.00 tomatoes peeled and finely chopped; salt and freshly ground black pepper to taste; 45.00 ml sunflower oil; 15.00 ml lemon peeled and grated; 5.00 ml dried oregano; 45.00 ml water; 2.00 celery stalks diced; 2.00 potatoes large, diced; 3.00 tomatoes large, peeled and chopped; salt and freshly ground black pepper; 500.00 ml water; 2.00 bay leaves; 2.00 lemon juice only

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Ingredients (20)

1.00

cabbage — large, green

FILLING

50.00 g	rice — brown, cooked
150.00 g	soy beans — cooked
150.00 g	chickpeas — cooked
45.00 ml	fresh parsley — chopped
30.00 ml	sunflower oil
3.00	garlic — cloves, crushed
2.00	tomatoes — peeled and finely chopped
	salt and freshly ground black pepper — to taste

VEGETABLE BASE

45.00 ml	sunflower oil
15.00 ml	lemon — peeled and grated
5.00 ml	dried oregano
45.00 ml	water
2.00	celery stalks — diced
2.00	potatoes — large, diced
3.00	tomatoes — large, peeled and chopped
	salt and freshly ground black pepper
500.00 ml	water
2.00	bay leaves
2.00	lemon — juice only

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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