Cabbage Rolls


CABBAGE ROLLS! 

They seem like they're so hard and complicated, but they are actually so easy! I had these wonderful giant leaves growing in June from my purple cabbage plant and I just cut off a few and dip in boiling water for 10 seconds to soften. Then I put in the filling below, rolled them up and baked them with tomato sauce. More sauce than what is shown in the photo, you really need them to be 1/3rd to 1/2 submerged. Just a wonderful think to make up and enjoy as a decorative and structured food. I will try all sorts of fillings across the summer and this will become a staple. 

Outer Ingredients: 

Cabbage leaves 
Tomato sauce

Filling INGREDIENTS

  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1 tablespoon garlic
  • Zest from one lemon
  • ½ teaspoon ground cumin
  • ½ pound baby spinach (or frozen)
  • 1 cup basmati rice
  • 2 cups vegetable broth
  • 4 tablespoons fresh dill, chopped and divided
  • ½ teaspoon salt
  • A few grinds freshly ground black pepper
  • Juice from one lemon
  • Add feta or paneer too

INSTRUCTIONS

  1. Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
  2. Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
  3. Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
  4. Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions).
  5. Stir in the lemon juice and the remaining fresh dill before serving.

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