How To Make Stuffed Cabbage Leaves

This is a good way of using up the largest outer leaves of large, dark green cabbages, so resist the temptation to discard them just because they’re a bit muddy or ragged around the edges. This is yet another recipe that would be good for a mixture of leftover Bolognese, chilli, or even chicken curry and rice, but here it’s a vegetarian meal – although it could very easily be both at the same time if you’ve got meat to use up as well as the veggie ingredients.

1. Step 1:

   Wash the cabbage leaves and trim any very tough stalk ends; put in a pan of boiling water and simmer very gently for about 2 minutes then strain the water away and leave the cabbage leaves in the pan without a lid on until you need them.

2. Step 2:

   Warm some oil in a large pan; fry the finely chopped onions and mushrooms until just soft then add the rice and cook for a few more minutes.

3. Step 3:

   Drain the tin of sweetcorn and add to the pan with the pesto or curry paste and a spoonful or two of the chopped tomatoes if you think the mixture is a bit dry.

4. Step 4:

   Wrap the mixture in the cabbage leaves and arrange the parcels in a large ovenproof dish.

5. Step 5:

   Make a quick tomato sauce by boiling up the chopped tomatoes, tomato purée, salt and pepper and herbs in the same

6. Step 6:

   Pour the tomato sauce over the cabbage parcels, cover with foil and bake in the oven on Gas Mark 4 (180°C) for about half an hour, or until the filling is piping hot. Serve with lots of garlic bread.

7. A mixture of leftover cooked root vegetables – parsnips, turnips, swede, carrots – mixed with stock, or a mixture of stock and milk, can be made into a purée with a hand blender then layered with the meat and pasta instead of cheese sauce in a lasagne. (Sprinkle some grated cheese over the top.)