Ukrainian Stuffed Cabbage

Much like everyone, I am deeply saddened over the situation in Ukraine and feeling quite helpless. I have already put the #CookForUkraine link in my profile “Links” so please check it out if you can. Praying for this all to be over and something good to happen. (This recipe is classically made with ground beef).

Ingredients:

Vegan/GF

1 whole Savoy cabbage, leaves separated
250g basmati rice
Filling:
3 tbsp olive oil
1 red onion, diced
2 medium carrots, diced
1 leek, thinly sliced
6 garlic cloves, diced
250g chestnut mushrooms, chopped
Quick tomato sauce:
1 tin plum tomatoes
1 tbsp tomato purée
1 tsp dried thyme
5 tbsp olive oil
pinch of sugar
salt and pepper

Boil cabbage leaves for about 5 mins until soft. Any broken or smaller leaves can be finely chopped + thrown into the filling.

Preheat the oven to a 190C degrees fan.

In a large non-stick frying pan, set to medium to high heat + add 3 spoons of olive oil + add the onion, carrots, leftover cabbage + leek. Fry for 7-8mins until softened. Then add the garlic + fry for 2 min stirring everything around. Season with salt + pepper before scraping into a bowl. Add the chopped mushrooms to the same pan + leave for 3mins before mixing around. Fry for another 1-2mins until reduced in size + add to the bowl.

Rinse rice at least 3 times through cold water + then cover in cold water + set to a high heat cooking for 7-8mins to part cook. Drain + add to the filling bowl. Mix together + check the seasoning.

Add all the ingredients for the sauce and blend for 30 secs. Add a few spoons of olive oil to a large 20cm by 30cm baking dish + grease all over. Add half the sauce to the dish.

Fill a cabbage leaf with 1.5-2 tablespoons of filling, fold the sides into the centre and tuck under the front + back creating a parcel + lay into the tray. Continue with the rest until the dish is packed tight.

Pour over the leftover sauce, drizzle a splash of olive oil and bake in the middle of the oven for 45mins.