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Stuffed Cabbage Rolls

This next recipe is one inspired by a meal I ate at a restaurant over Christmas, I've adapted it by adding some veg and different herbs to my liking. It can be eaten as a starter or as a main with a side of carbs; some wholegrain crusty bread, mashed potato or even on a bed of wholegrain rice. The rolls are stuffed with a rich tomato & herb sauce, butter beans, lentils, carrots and celeriac - it can take a couple of rolls to get the hang of the folding process but it's actually quite simple and the result is a stunning looking dish that tastes amazing too!


  • 1 onion
  • 2 garlic
  • 1/4 celeriac
  • 2 carrots
  • 1 cup cooked lentils
  • 1.5 cups cooked butter beans
  • 1 can tomatoes
  • 1/2 cup water
  • 1/2 cup chopped dill
  • 2 tbsp mixed herbs
  • 1 tbsp apple cider vinegar
  • 1 tsp stock
  • Salt and pepper
  • 12 cabbage leaves



  1. Preheat the oven to 180°C.
  2. Finely chop the onion and add to the frying pan with a splash of oil, then peel and chop the celeriac and carrots into small (1/2can) cubes fry for a few more minutes then crush the garlic and add this to the pan. Add the lentils, butter beans, tomatoes, water & seasonings and simmer for 15-20 mins.
  3. Bring a large pan of water to the boil, carefully peel off 12 cabbage leaves and boil for 5 minutes or until pliable. Drain, remove the bottom part of the stalks with a knife.
  4. Stuff each leaf with about 2 tbsp of mixture, then roll the leaf, folding the sides in as you go. Spoon a small amount of sauce onto the baking dish, then place the rolled leaf on top, repeat with the other leaves and layer them up, pour any remaining sauce over the rolls, cover the dish with baking paper/foil and place in the oven for 15 minutes. Serve up with your choice of sides and enjoy.



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