Stuffed Cabbage Leaf Rolls

photo by mersaydees

- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
6-8 rolls
- Serves:
- 3-4
ingredients
- 6 -8 outer cabbage leaves
- 250 g cooked rice
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1⁄2 lemon, juice and grated rind,plus 2 slices
- 2 tablespoons olive oil
- 2 tablespoons pine nuts or 2 tablespoons sunflower seeds
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped of fresh mint
- 1 cup tomato juice
- salt and pepper
- 2 tomatoes, finely chopped
directions
- Blanch cabbage leaves in boiling water to soften.
- Heat olive oil and toss in the onion and garlic.
- Fry for 5 minutes over moderate heat.
- Add the tomatoes, parsley and mint and fry for 4 minutes more.
- Cool.
- Mix together the tomato juice, rice,pinenuts or sunflower seeds, lemon juice and rind, season well with salt and pepper.
- Roll 3- 4 tablespoons in each leaf, tucking in the edges to make a neat parcel.
- Pack together tightly in a shallow pan, pour over the tomato juice and throw in the two slices of lemon.
- Simmer for 20- 30 minutes over gentle heat, with a tight fitting lid on.
- Rolls can be served hot or cold.
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RECIPE SUBMITTED BY
Sueie
Brisbane
Work in hospitality, enjoy music, reading and cooking. Passion is honest and realiable people with a sense of humour. Pet peeve - bad manners. Very partial to all styles of asian food.