Craving a wrap but trying to cut down on carbs? Maybe you just want a new, creative way to use cabbage. Well stuffed cabbage leaves are a delicious variation on these rich green veggies. Packed with flavour and filling, they’re perfect for a light lunch.
Stuffed cabbage leaves
- 1 cabbage, trimmed
- 125ml (½ cup) cooked rice
- 1 x 410g tin chickpeas, drained
- 100g feta, diced
- 1 green pepper, chopped
- salt and freshly ground black pepper, to taste
- 500ml (2 cups) beef or vegetable stock
Preheat the oven to 180°C.
Remove 8 unblemished outer leaves from the cabbage and blanch in salted water until supple, about 5 minutes.
Trim off the ribbed stems and spread the leaves out flat, with the outer side down. Chop ¼ of the cabbage heart.
Mix the rice, chickpeas, feta and green pepper together in a bowl. Toss in the chopped cabbage and season.
Shape the stuffing into a ball and place in the centre of the cabbage leaf, fold over the bottom and then the sides of the leaf to enclose the stuffing, roll up the leaf, from the stalk end, to make a neat parcel.
Carefully place the parcels in an ovenproof dish with the free end of the leaves on the underside. Pack them so that they don’t unroll. 7 Pour in stock, cover casserole and cook in the oven for about 1 hour. Serve the cabbage rolls with the braising liquid as sauce.