STUFFED CABBAGE ROLLS

INGREDIENTS

oil  1 tbsp +
spring onions white finely chopped  2 tbsp
mushrooms finely chopped   2 tbsp ( optional)
celery stalk finely chopped   1
fresh whole wheat bread crumbs   2 cups
egg   1
chopped parsley/ coriander leaves   2 tbsp
lemon juice   1 tbsp
coriander pdr.  1/4 tsp
vegetable stock   2/3 cup
garlic cloves minced  2 ( optional)
crushed tomatoes  2 cups ( canned can be used)
cabbage leaves  6-8/ as needed

METHOD

for filling, heat the oil in a pan, over medium heat.
add spring onion, mushroom, celery, cook stirring often for roughly 5 minutes till softened
remove from heat, stir in the bread crumbs, egg, parsley/ dhania, lemon juice, coriander pdr. season with salt and pepper pdr. to taste.
preheat the oven to 325 deg. F ( 160 deg. C)
grease a baking dish
blanch the cabbage leaves in water for roughly 2 minutes till pliable
drain, rinse in cold water, pat dry
lay each leaf flat and divide the stuffing among the leaves equally, folding in the sides to make a parcel
place the rolls, seam side down in the dish, pour in the stock
bake for 20-25 minutes or till tender.



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