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Stuffed Cabbage Rolls in Spicy Tomato Sauce

Sunday, 17 April 2016
I was delighted to be asked to join in with the #OrganicUnboxed Challenge and create a delicious recipe from mystery ingredients delivered to me.   You can learn more about the campaign in this informative video:

I was thrilled with the delicious variety of produce that the large box delivered to me contained.  How could I not be inspired when presented with such scrumptious looking vegetables and handy store cupboard items.

When I first saw the ingredients I immediately thought of Stuffed Cabbage Rolls.  I used the brown rice, tinned tomatoes, cabbage, onions, leeks, garlic and vegetable stock from the box of organic ingredients I was sent.  I had a tin of lentils in the cupboard and peppers, courgettes and carrots in the fridge.

I love the texture of the Savoy Cabbage, and the colour.  You just know it is going to taste delicious!  My family loved the dinner, which is vegan and perfect for a Meatfree Monday meal.  We devoured the Stuffed Cabbage Rolls with homemade soda bread to mop up the sauce, made using the organic spelt flour that was also in the box of ingredients I was sent.  I'll be blogging that recipe later this week.

Stuffed Cabbage Rolls 

1 large Savoy Cabbage
1 cup cooked brown rice, I cooked mine in vegetable stock for more flavour
1 tin lentils, drained
1 pepper, any colour will do, finely diced
1 courgette, grated
1 carrot, grated
1 clove garlic, minced
1 or 2 tsp dried mixed herbs or 2 Tblsp fresh herbs, finely chopped

2 onions, finely diced
2 leeks, finely sliced
2 cloves garlic, minced
1 tsp chilli powder, I used mild
1 tin chopped tomatoes
500ml pasaata

Take the leaves off the core of the cabbage by carefully cutting them at the base of each leaf.  Put the cabbage leaves in a large bowl of boiling water to soften whilst you prepare the filling.  Mix the cooked rice, drained lentils and prepared vegetables together.  Remove a cabbage leaf from the water and pat dry.  Cut a sliver of the hard stem from the base of each leaf to make it easier to fold.  

Turn the cabbage leaf over and put a couple of tablespoons, or more if the leaves are large, of filling on to the bottom third of each leaf. 

Fold the bottom third of the leaf up over the filling, then fold in the sides.

Roll the leaf over the filling so that it is completely enclosed.

Turn the roll over so it is seem side down and prepare the rest of the leaves and filling in the same way.

To make the sauce: Soften the leeks, onions and garlic with a little oil in a large shallow saucepan over a medium heat.  Once the vegetables are soft, add the rest of the sauce ingredients and turn the heat to a simmer.  Add the cabbage rolls to the sauce, seam side down, and cook until the cabbage leaves are tender.  This took about 30 minutes of gentle simmering.

Did you know . . . .

Organic crops are exposed to fewer pesticides

Organic livestock (chicken, beef, lamb, pork etc.) are truly free range, meaning they have more space to roam and enjoy high welfare standards

Organic dairy cows are free range and pasture fed which really comes through in the taste

Organic farming is great for farmers and more environmentally friendly

Recent research has shown that organic crops are up to 60% higher in a number of key antioxidants and that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids

It’s easy to produce delicious meals using organic products – and there are so many great organic products from across the UK to try!

** Sponsored Post **

Vegetable Naan Breads - Extra Veg April Linky

Saturday, 2 April 2016
We do love a good Fakeaway in our house as normal takeaways are too expensive.  I made these delicious Vegetable Naan Breads as an experiment to accompany a weekend lunch, they went down very well indeed.  Very easy to make, my girls have since made a couple of batches by themselves, and great with a stew, curry or even soup.

Vegetable Naan Breads

500g strong white bread flour
7g sachet instant yeast
3 Tblsp oil
250ml lukewarm water
1 small courgette, grated
1 small carrot, grated

Mix all the ingredients in a large bowl until a dough forms, add a little extra flour if necessary.  Knead the dough for 10 minutes until smooth and elastic, either in a mixer or by hand.  Put the dough into a lightly oiled bowl, cover with clingfilm and leave until doubled in size, this took approximately an hour.

Preheat your oven to 200C/180C Fan/400F/Gas Mark 6.  Line two or three oven trays with non stick baking paper.  Knock back the dough and divide into 8 or 10 pieces and roll each piece out to about 20cm/8 inches long.  Put on the prepared oven trays and leave to prove uncovered for around 15 - 20 minutes until risen.  

Bake for 15 minutes then remove from oven and transfer from oven trays to wire rack to cool.  I brushed ours with garlic butter when they were just out of the oven, it gave the naan a lovely flavour and kept them soft.  

I am hosting the Extra Veg linky this month, the blog challenge devised by Helen and I to encourage us all to eat more portions of vegetables.  

Taking up the Extra Veg challenge means that you get all the extra vitamins and nutrients from extra helpings of vegetables and the veggies help fill you up so you eat less helpings of unhealthy foods.

To participate in Extra Veg all you need to do is:

Simply blog about any recipe or idea where you eat an extra portion of vegetables.

There are a few rules:

Please link to the current host (me)and also to Helen

Tweet using #ExtraVeg and mention @utterlyscrummy and @fussfreeflavours

Please display the badge in your post

Closing date of the challenge is 28th of the month

By entering you are agreeing to let us use an image from your entry on this site, and to pin to Pinterest

Please be respectful of other people’s copyright

But feel free to send your recipe to as many other blog events as you like!

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