| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Onions; quartered |
| 1 |
lg |
Courgette; diced |
| 1 |
sm |
Turnip; diced |
| 2 |
|
Carrots; diced |
| 1 |
|
Pepper; diced |
| 3 |
|
Garlic cloves |
| 3 |
|
Sprigs thyme; (3 to 4) |
| 2 |
|
Leeks; diced |
| 10 |
|
Peppercorns |
| 2 |
|
Bay leaves |
| 2 |
|
Celery sticks; diced |
| 4 |
|
Tomatoes; diced and seeded |
| 3 |
|
Coriander stalks; (3 to 4) |
| 3 |
|
Parsley stalks; (3 to 4) |
| 1 |
ts |
Grated ginger |
| 1 |
c |
Chopped onions |
| 8 |
|
Cabbage leaves |
| 1 |
c |
Raw sunflower seeds |
| 6 |
|
Spring onions; diced diagonally |
| 1 |
tb |
Chopped mint |
| 1 |
pt |
Vegetable stock |
| 2 |
tb |
Chopped coriander |
| 2 |
c |
Bulgar wheat; soaked (2 to 3) |
| 1/4 |
c |
Raisins |
| 1 |
oz |
Butter |
| 2 |
|
Cloves garlic; finely chopped |
INSTRUCTIONS
BROTH
CABBAGE
Put all of the broth ingredients into a pan of water and let the stock boil
away for an hour and a half.
Sweat off the onions and garlic in some butter in a pan. Blanche the
cabbage leaves in hot water so that they wilt down and become flexible.
Strain the broth that has been cooking through a sieve and season the stock
with salt and pepper. Return the stock to the heat and simmer slowly.
When the cabbage leaves are soft, remove them from the water using tongs
and plunge them into cold water to stop the wilting process. Pat the leaves
dry.
Place the sweated onions and garlic in a bowl with the squeezed out bulgar
wheat. Add the sunflower seeds, coriander, mint, ginger and raisins and mix
together.
Cut the centre vein out of the middle of the cabbage and then turn the leaf
over so that the inside is facing upwards. Spoon some onion mix into the
middle, then roll the leaf up bringing the sides up and tucking them in.
Once you have done all eight place them in a steamer for 15 minutes.
After 15 minutes, remove the rolls from the steamer with a pair of tongs
and place in a serving bowl. Ladle some of the broth over the cabbage rolls
and scatter coriander leaves and spring onions on top.
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