Stuffed Cabbage Leaves
This recipe looks complicated but really it isn’t! If you are in a rush buy a good quality tomato sauce.
180°c fan 160°c – 350°f – Reg 4
Make tomato sauce
Chop all vegetable
Heat oil and fry onion, bay leaf and thyme until onion translucent, add vegetables and garlic cook for approx. 5 minutes.
Add tomatoes and seasonings to taste (add a little sugar if a little sharp)
Simmer until all cooked and sauce thickened.
Cook pearl barley
Fry onion until translucent add garlic for 2 mns
In a bowl add barley, onion mix, currents chopped walnuts lemon zest, herbs and seasonings (if you enjoy chilli add some flakes)
Once all well combined add beaten eggs to bind all ingredients
Boil salted water, blanch cabbage leaves (if midribs thick pare a little with a potato peeler) for 3 minutes
Drain and refresh with cold water pat dry
Lay leaves out and fill each leaf with filling roll up from stalk end and put each one in an overproof dish.
Cover with Tomato sauce and dot with sour cream – keep a little to decorate when cooked.
You can make the majority of this dish in advance have it all prepared and ready to put in the oven, so easy for entertaining.
This is really a complete dish garnish with some of the sour cream
12 large leaves of Savoy Cabbage
5 tabs soured cream
1 tab olive oil
1 bay leaf
Sprig of thyme
20g pearl barley
1 tab oilive oil
Chilli flakes – optional