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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!

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  1. What a great family meal, packed full of goodies and I love the sauce that would be perfect to mop up all that lovely rice and lentil filling. I agree that it isn't that hard to make tasty organic meals , especially if you plan your recipes a little bit first.

  2. It looks like a lovely meal - I've never made cabbage rolls at home but have eaten really tasty ones in the past in Poland and Romania.

  3. Awww very healthy meal Michelle


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