These vegetarian cabbage rolls are lighter than the traditional version.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tbsp olive oil, plus more for the dish||pinch of ground coriander|
|1 leek, white part only, finely chopped||salt and freshly ground black pepper|
|4 oz (115 g) cremini mushrooms, minced||8 Savoy cabbage leaves, stemmed|
|1 celery stalk, finely chopped||2/3 cup vegetable stock|
|2 cups fresh whole wheat bread crumbs||1 tbsp olive oil|
|1 large egg||1 onion, finely chopped|
|2 tbsp chopped parsley||2 garlic cloves, minced|
|1 tbsp fresh lemon juice||2 cups canned crushed tomatoes|
To make the filling, heat the oil in a frying pan over medium-low heat. Add the leek, mushrooms, and celery and cook, stirring often, for about 5 minutes, until softened.
Remove from the heat and stir in the bread crumbs, egg, parsley, lemon juice, and ground coriander. Season with salt and pepper.
Preheat the oven to 325°F (160°C). Oil a 13 × 9in (33 × 23cm) baking dish. Cook the cabbage leaves in boiling water for 2 minutes, until pliable. Drain and rinse under cold water. Pat dry.
Lay each leaf flat and divide the stuffing among the leaves. Roll up each leaf, folding in the sides to enclose the filling in a neat parcel. Place the rolls, seam side down, in the dish. Pour in the stock. Bake for 45–55 minutes, until tender.
Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, about 5 minutes, until softened. Stir in the crushed tomatoes. Reduce the heat to medium-low and simmer about 10 minutes, or until lightly thickened. Season with salt and pepper.
Using a slotted spoon, serve the cabbage rolls on dinner plates, with the remaining tomato sauce passed on the side.
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