Thursday, 10 November 2016 09:27
1 Savoy or green cabbage
2 Tbsp. butter or olive oil
1 large leek, quartered lengthwise, washed and chopped
1 /2 cup chopped parsley
1 teaspoon chopped marjoram
1 teaspoon thyme
Salt and freshly milled pepper
1 cup cooked brown rice, barley or quinoa
1/4 cup plain yogurt
1/4 cup tomato juice or stock
Preheat oven to 375 degrees. Prepare 12 of the cabbage leaves by submerging them in boiling water for about a minute. Lay out on a clean tea towel to drain. Quarter the remaining cabbage -removing the core, cut into strips and chop finely.
Heat butter or oil in a wide skillet and add the shredded cabbage leek and herbs. Season with 1 tsp. salt. Add 1/2 cup water, cover and cook over medium heat until veggies are tender. Drain and transfer to a bowl. Add rice and yogurt and mix well. Season with pepper and additional salt if needed.
Divide the filling into the 12 cabbage leaves. Fold the ends neatly and roll. Place a single layer in a baking dish and add the tomato juice or stock. Cover and bake for 30 minutes. Place a pat of butter atop each cabbage roll and serve.
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