STUFFED CABBAGE is a popular dish in Russia, Poland, Hungary and Germany, and there are a number of stuffings that can be used, including this delicious mushroom, rice and sprout mixture.

PREPARATION TIME: 45 MINUTES

COOKING TIME: 20 MINUTES

PRE-HEAT OVEN TO 180°C / 350°F / GAS MARK 4

INGREDIENTS FOR SIX

• 5 medium-sized mushrooms, Finely sliced
• 3 spring onions, finely sliced
• 1 small green pepper, seeded and finely chopped
• 40ml olive oil (or oil of your choice)
• 250g cooked rice
• 125 g mung bean sprouts, steamed for 3 minutes
• 125 g alfalfa sprouts
• A dash each of cayenne pepper, origanum, sage, salt and black pepper
• 12 large cabbage leaves, simmered for 6-8 minutes, then drained and cooled
• 500ml (2 cups) tomato and onion sauce* (see tomato and onion sauce recipe)

METHOD

1. Sauté the mushrooms, spring onions and green pepper in the oil for 3 minutes. 

2. Add the rice, bean and alfalfa sprouts, cayenne pepper, origanum, sage, salt and pepper, and blend them well to make the stuffing. 

3. Place spoonfuls of the mixture on each cabbage leaf, which is then folded over to make a little parcel. 

4. Place the cabbage parcels seam side down (secured with toothpicks) in an oiled shallow pan. 

5. Pour the tomato and onion sauce over the cabbage rolls and bake for 20 minutes.

VARIATIONS Place a little sauerkraut on the bottom of the Pan with some left-over chopped cabbage. Place the cabbage rolls on top of this, sprinkle with olive oil, cover with a little more Sauerkraut (including any juice), and bake the dish until it is tender. The stuffing may be varied to include chopped celery and lentil sprouts instead of mushrooms.

Cabbage Gives a Healthy Boost to Your Diet!