Spicy Filled Cabbage Leaves Recipe



Spicy Filled Cabbage Leaves Recipes

Ingredients :

6 large green cabbage leaves

Filling:

2 tsp olive oil

4 spring onions, finely chopped

1 clove garlic, crushed

2 tbsp tomato paste

1/2 cup currants

2 tbsp slivered almonds

1 tsp cumin seeds

1/2 tsp ground cinnamon

2 tbsp finely chopped fresh parsley

2.5 cups cooked long-grain rice

1 cup vegetable or chicken stock

Yogurt Sauce:

3/4 plain yogurt

1 tsp ground cumin

1 tbsp finely chopped fresh mint

Method :

Preheat oven to 190C. Brush a deep ovenproof dish with melted butter or oil. Blanch cabbage leaves in boiling water for 10 seconds or until soft and pliable. Drain, remove and discard the hard stalk from the leaves. Set leaves aside. To make filling: Heat oil in a large pan. Cook spring onions and garlic over medium heat for 30 seconds. Add tomato paste, currants, almonds, cumin seeds, cinnamon, parsley and rice and stir until well combined. Remove from heat and cool slightly. Place 3 tbsp of filling on edge of one cabbage leaf. Roll into a neat parcel, folding in edges while rolling. Repeat with remaining filling and leaves. Place cabbage parcels, flap-side down, in prepared dish, pour over stock, cover with lid or foil and bake for 20-25 minutes or until heated through.

To make yogurt sauce: Mix together yogurt, cumin and mint in a bowl. Serve cabbage leaves warm or cold with yogurt sauce and garnish with sprigs of fresh mint or coriander. (Make the yogurt sauce just before serving).

Hint: If leaves are difficult to remove from cabbage, boil whole cabbage in water to cover for 3-4 minutes. Remove and cool slightly. The leaves should separate easily. Invert a plate on top of the cabbage parcels during baking to prevent them from falling apart.

Serves 6


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