Tuna cabbage loaf


Ingredients 17
Servings 4
Time

Ingredients

  • 8
    large cabbage leaves, stem ends removed
  • 1
    green pepper, chopped
  • 1
    small onion, finely chopped
  • oil
  • 200
    g
    tuna in brine, drained and flaked
  • 3
    hard-boiled eggs, chopped
  • 500
    ml
    cooked rice
  • 2
    eggs, whisked
  • 15
    ml
    mayonnaise
  • 5
    ml
    prepared mustard
  • salt and pepper to taste
  • TOMATO AND GARLIC SAUCE
  • 4
    large tomatoes, skinned and chopped
  • 1
    clove garlic, crushed
  • 15
    ml
    spring onions, chopped
  • 15
    ml
    chopped parsley
  • salt and pepper to taste
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Pour boiling water over the cabbage leaves and soak for about 2 minutes. Line a small loaf tin with the cabbage leaves. Sauté the green pepper and onion in a little oil until soft. Add the remaining ingredients and mix. Spoon on top of the cabbage leaves. Also top the filling with cabbage leaves. Place the loaf tin in a dish filled halfway with boiling water and bake for about 35 minutes or until the filling has set. Heat all the ingredients for the sauce until the sauce is no longer runny. Serve with the loaf. Serves 4.
 

Read more on: fish/seafood  |  bake
 

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