Stuffed Cabbage Leaves

A Flavourful Vegan Delight!

INGREDIENTS

• 4 large savoy cabbage leaves
• Drizzle olive oil
• 12 cherry tomatoes
• 4 spring onions
• 4 mushrooms
• 1 glove garlic, crushed
• Handful fresh mint
• 2 tablesppons tomato puree
• ½ tin chopped tomatoes
• 150g cooked brown rice or quinoa
• juice and zest of 1 lemon
• 4 tablespoons water
• Freshly ground black pepper
• Pinch of LoSalt

METHOD

1. Start by removing 4 outer leaves from the Savoy Cabbage and popping them in boiling water for 8 minutes.
2. Meanwhile slice the spring onions, finely chop the mushrooms and cherry tomatoes, slice the mint, grate the garlic and zest the lemon.
3. Once the cabbage leaves have cooked for 8 minutes, remove from the heat, drain and set aside.
4. Over a medium heat, using a non-stick frying pan, drizzle a little olive oil and sauté the spring onions, garlic, lemon zest, mushrooms and cherry tomatoes for 4-5 mins.
5. Season with Black pepper and a pinch of LoSalt.
6. Next add the cooked brown rice or quinoa (or a mixture of both), the juice of 1 lemon, 2 tablespoons of tomato puree and 4 tablespoons water. Finally add the chopped mint and remove from the heat.
7. Pre-heat the oven to 180˚C
8. Now take the cooked cabbage leaves and cut away any tough stalks.
9. Divide the vegetable mixture between all 4 leaves, and wrap into tight parcels.
10. Place in an oven proof dish and cover with ½ tin of chopped tomatoes.
11. Oven bake for 20 mins. Serve hot as a light meal or side dish.