CHOU FARCI RECETTE VEGETARIENNE... CABAGE ROLLS

SOURCE
FACILE!!!!

Ingredients
1 large green cabbage
3 cups cooked brown rice
2 tbsp grape seed oil
2 cups finely chopped onion
1 cup finely chopped celery
1 cup finely chopped fennel
1 cup shredded carrot
1 cup diced mushroom
2 cups diced zucchini
2 tbsp minced garlic
.1 tbsp fresh thyme
1.5 tbsp balsamic vinegar
2 tbsp tomato paste
1 tsp dry mustard powder
½ cup stock
Salt and pepper
1x 28 fl oz can of Eden Organic Diced Tomatoes

Method

-Core the cabbage and put into a pot of salted boiling water. Peel off cabbage leaves as they separate from the cabbage. Cook leaves until soft. Remove from the pot to a pan to cool.
-Heat grape seed oil in a pan.
-Add onions, and cook on medium heat for 10 minutes, or until onions are soft and sweet.
-Add celery, fennel, carrots, mushrooms, zucchini, and garlic, and cook for 10 minutes.
-Add thyme, tomato paste, and balsamic vinegar, and mustard powder and cook for 5 minutes.
-Add stock and cooked rice. Remove from heat.
-Season with salt and pepper to taste.
-Place mixture in a bowl, and cool.
-Line the bottom of a roasting pan with the small Port blanched cabbage leaves.
-Scoop some of the mixture into a large cabbage leaf and roll. Place the rolled cabbage on the bed of cabbage in the roasting pan. Repeat until all of the leaves are filled.
-Season the tomatoes with salt and pepper. Puree and pour over top of the rolled cabbages.
-Bake for an hour in an oven preheated to 350F.
Serve with sour cream and sauerkraut.


Holistic Chef
holisticathome.ca