Thursday, August 21, 2008

Stuffed Cabbage Leaves.

My current mission is to reduce the amount of meat we eat and increase vegetable intake. After shopping at a gorgeous Fruit and Veg place and finding a whopping great cabbage was only $2.79 I studied the cook books I have to see what could be made gluten free.

Stuffed Cabbage Leaves.
500 grams minced veal
one cup cooked white rice
one egg
one medium onion, chopped finely
8 large cabbage leaves
2 cups stock
2 cups crushed tomatoes
Preheat oven to 180C.
Mix veal, egg, onion and rice as if you were making hamburgers. Add salt and pepper if you wish. Blanche the cabbage leaves for two minutes to soften.
When soft, put one eighth of the mixture into the centre of the leaf and wrap into a tight parcel. Place the parcels in a baking dish. Pour in two cups of stock. Over the top pour two cups crushed tomatoes. Pop into oven and cook for an hour.
Voila! Cool little package of healthiness with no dairy nor gluten in sight!

1 comment:

Vittoria said...

Wow, I always wondered how you made those. They look great. I'm filing this away for one of my future menus.