Cabbage Rolls
Recipe and picture courtesy of vEEF
Visit vEEF
Ingredients
- For the cabbage rolls: 1 small onion, finely chopped
- 100g cooked rice
- 2-3 garlic cloves, crushed
- 4 x vEEF burger patties, defrosted & crumbled
- 200g tomato paste
- Salt & pepper
- Extra virgin olive oil
- 1 head white cabbage
- For the tomato sauce: 1 finely diced onion
- 1 finely diced carrot
- 1 finely diced celery stick
- 1 x 400g can peeled tomatoes
- 3-4 minced garlic cloves
- 1 tbsp tomato paste
- 1 bay leaf
- 1 sprig thyme
- Small handful chopped parsley
- 200ml water
- 3 tablespoons extra virgin olive oil
- Basil to garnish
- Salt and Pepper
Directions
Step 1
For the tomato sauce: Add oil, onion, garlic and salt to a medium-high heat pan, sweat for 1-2 minutes.
Step 2
Add carrot and celery and sweat for a further 4 minutes.
Step 3
Add thyme, bay leaf, parsley and tomato paste and cook for 1-2 minutes.
Step 4
Add canned tomatoes, fill can half way with water and add to sauce. Cook for 20 mins, half covered with lid.
Step 5
For the cabbage rolls: Bring to the boil a large pot with water and preheat the oven to 200 C.
Step 6
Mix the onions, rice, garlic, parsley and vEEF patties together. Season with salt and pepper.
Step 7
Remove leaves from head of cabbage taking care not to rip them. Boil for 1 minute in water with a good amount of salt. Chill them down in icy water and pat dry.
Step 8
Build the rolls, using 1 cabbage leaf for each roll, 65-70g of filling per leaf.
Step 9
Spread the tomato sauce in a roasting pan and place the cabbage rolls on top.
Step 10
Roast for 15-20 minutes, until slightly charred and piping hot.
Visit vEEF
Visit vEEF
Ingredients
- For the cabbage rolls: 1 small onion, finely chopped
- 100g cooked rice
- 2-3 garlic cloves, crushed
- 4 x vEEF burger patties, defrosted & crumbled
- 200g tomato paste
- Salt & pepper
- Extra virgin olive oil
- 1 head white cabbage
- For the tomato sauce: 1 finely diced onion
- 1 finely diced carrot
- 1 finely diced celery stick
- 1 x 400g can peeled tomatoes
- 3-4 minced garlic cloves
- 1 tbsp tomato paste
- 1 bay leaf
- 1 sprig thyme
- Small handful chopped parsley
- 200ml water
- 3 tablespoons extra virgin olive oil
- Basil to garnish
- Salt and Pepper