I know I’m kind of overloading you with cabbage recipes but I’ve still got half left -they really do go a long way! This recipe is adapted from a Delia Smith recipe (We love Delia!). I have changed it & added a few more flavours to the stuffing including Feta, cumin, oregano, hazelnuts, cinnamon & dried cranberries (because Ididn’t have any raisins). The result is a slightly sweet but savoury delicious filling. This recipe is supposed to be for two people but I ended up with a huge amount of the rice mixture left so I have added on another of my favourite leftover recipes underneath…
Greek Stuffed Cabbage Leaves with Fresh Tomato Sauce Recipe
serves 2 plus extra vegetarian, adapted from a Delia Smith recipe
- about 6 to 8 whole cabbage leaves (Discard any yellow outer leaves)
- 1/4 cabbage finely sliced
- 350gr ripe tomatoes chopped (I chopped 1 large tomato & added a handful of cherry tomatoes)
- 2 small cloves garlic chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried mint
- salt & black pepper
- a drizzle of chilli oil (or olive oil)
For the Stuffing
- 15o ml brown rice
- 1 red onion chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- 30 gr pine nuts
- 30 gr hazelnuts (or pistachios)
- 50 gr dried cranberries ( or raisins)
- 100 gr greek feta
- a handful of fresh mint chopped
- salt & pepper
- Heat 2 tbsp oil in a frying pan, add the onions and cook over a medium heat until lightly browned then add the cumin, coriander, cinnamon & oregano, stir to combine.Then add the rice and coat in the spice oil.
- Pour 300 ml of boiling water into the rice, add salt, stir, put the lid on and turn the heat down to low. Allow the rice to cook for about 30 mins until all the liquid is absorbed and the rice is cooked. You may have to add more boiling water if the rice is not cooked and all the water has been absorbed.
- Meanwhile toast the nuts in dry pan until slightly browned. Don’t take your eyes off them or they will burn! Leave to cool.
- With each of the whole cabbage leaves, make a v shaped cut to get rid of the hard stalky bits, and cook in boiling water for 4 mins. Take the leaves out with a slotted spoon, drain in a colander and rine under cold water. Then add the sliced cabbage to the boiling water for 3 mins. Dry the whole cabbage leaves on a clean tea towel. Drain the sliced cabbage, rinse in cold water and set aside.
- When the rice is cooked leave to cool slightly before adding the sliced cabbage, nuts, cranberries, crumbled feta & chopped mint. Season well with salt & pepper.
6. Lay your first cabbage leaf out on a board and place a heaped tablespoon of the stuffing mixture in the middle. Roll it up like a cigar and tuck the ends under. Repeat with the rest of the cabbage leaves and arrange the cabbage rolls(with the tucked under bits on the base) in a baking dish. Don’t worry if there are a few holes in your leaves it still works look at mine !!
7. Season with salt & pepper and cover with the chopped tomatoes, chopped garlic, oregano & mint. Season again and cover with foil or a lid.
8. Bake in a preheated oven 190 degrees fro 25 to 30 mins, then take of the foil and put back for another 10 mins.
As I said above I had loads of the rice mixture left over so I made some stuffed peppers for lunch today. Just slice the tops off of the peppers and romve all the seeds and membrane.
Stuff the peppers with the rice mixture top with some more crumbled feta and a little dried mint, drizzle with olive oil and bake in a 2oo degree oven for 30 – 35 mins. I served mine with a rocket salad.