Stuffed cabbage leaves
https://www.coop.co.uk/recipes/stuffed-cabbage-leaves
These tasty little vegan parcels are packed with Mediterranean veg – serve with rice to soak up all the lovely juices.
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Feeds
4
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Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 14g
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Ingredients
- 1 tbsp Co-op extra virgin olive oil
- 1 red onion, finely chopped
- 4 garlic cloves, 3 sliced, 1 crushed
- 1 aubergine, diced
- 1 courgette, diced
- 1 red pepper, diced
- ½ x 25g pack flat leaf parsley, chopped
- 2 tsp dried thyme
- 400g Co-op Italian chopped tomatoes
- 1 tbsp drained jarred capers, plus
- 1 tbsp liquid from the jar
- 1 Co-op British savoy cabbage, 8 large outer leaves only, trimmed
- Basmati rice, to serve (optional)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Heat the oil in a pan, then add the onion and sliced garlic
- Fry, covered, for 8-10 mins, stirring occasionally, until softened
- Add the aubergine, courgette, pepper and parsley, plus 1 tsp of the thyme, and cook for 10-15 mins more, until the veg softens
- Stir through half the tomatoes, season, then spoon into a bowl and leave to one side
To make the sauce:-
- Put the rest of the thyme and tomatoes in the pan, with the crushed garlic, plus the capers and liquid, then bring to the boil and simmer for 5 mins, stirring from time to time
- Meanwhile, cook the cabbage in boiling water for 1 min, to soften
- Drain, then set aside until cool enough to handle
- Pour the sauce into an ovenproof dish
- Fill the cabbage leaves with the veg mixture, fold into parcels and place, seam-side down, on the sauce
- Bake for 15 mins, then serve with the rice, if you like
