Stuffed Cabbage Leaf Rolls
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Inspired by a fellow allotment group member we decided to give stuffed cabbage leaves a try, we amended this recipe from delish using sosmix instead of mince and were very happy with the results!
You’ll need 2 saucepans and baking tray.
Makes 6 cabbage rolls.
Ingredients (when in italics available from the van)
For the sauce
2 tablespoons olive oil (approx 10p)
1/2 onion, chopped
3 cloves garlic, crushed
2 tablespoon tomato paste
2 (400g) can chopped tomatoes
2 tablespoons balsamic vinegar (approx 7p)
1 tablespoon demerara sugar (approx 5p)
2 teaspoon dried oregano (approx 15p)
Salt
Freshly ground black pepper
For cabbage rolls
6 large cabbage leaves
150g sosmix (£1.50)
25g basmati (8p)
1 tablespoon dried parsley (approx 10p)
Salt
Freshly ground black pepper
Total cost from Incredible Bulk approx £2.05
Method:
First rinse rice and place in saucepan with water to cook - looking for al-dente finish as rice will finish cooking in cabbage leaf.
Next place sosmix in bowl and add 250ml cold water, mix and leave to one side.
Preheat oven 180C.
Now to make the sauce, in a large saucepan over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano. Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.
While that cooks start on your rolls, check rice and drain when al-dente. You’ll then need to soften cabbage leaves, you can blanch in hot water (can utilise rice water) or you can steam over the simmering sauce. Once tender and flexible set to one side.
To make your filling, add approx 100g of tomato sauce to your sosmix together with the rice and parsley. Season with salt and pepper.
Now to assemble, spread a thin layer of sauce on the bottom of a baking dish. To make rolls, cut out the hard triangular rib from each cabbage leaf. Place large spoonful of filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil.
Bake 1 hour and garnish with more parsley before serving.
Zero Waste Tips
Use recycled aluminium foil (we have some available in the van!) and once finished with, see if you can reuse foil or if not roll into ball and place in metal recycling. Did you know that recycled aluminium has exactly the same properties as new but takes just five per cent of the energy to produce!