| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Food networ, Food1 |
4 |
servings |
INGREDIENTS
| 12 |
lg |
Outer leaves from a large Savoy cabbage |
| 4 |
oz |
Bulgar wheat or long grain rice |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion; finely chopped |
| 2 |
oz |
Dried ready to eat apricots; finely chopped |
| 1 |
md |
Carrot; finely grated |
| 1 |
oz |
Raisins |
| 1/2 |
ts |
Ground allspice |
|
|
Salt and freshly ground black pepper |
| 2 |
oz |
Toasted chopped hazelnuts |
| 1 |
|
200 gram pac curd cheese or skimmed milk soft |
|
|
; cheese |
| 1 |
|
400 gram tin chunky chopped tomatoes |
INSTRUCTIONS
Pre-heat the oven to 350F. Bring a large pan of water to the boil, add the
cabbage leaves, bring back to the boil and cook for 1-2 minutes. Drain
(reserving 1/2 pint of the cooking water) and refresh in cold water. Drain
thoroughly then pat each leaf dry with a clean tea towel. Cut out the tough
stalk from each leaf.
In a small saucepan, heat the oil and saut. the onion for 1-2 minutes to
soften, stir in Bulgar wheat, apricots, carrots, raisins seasoning and the
allspice and mix well together. Add the reserved cooking water and bring to
the boil. Reduce the heat and simmer for 10-15 minutes until all the liquid
has been absorbed. Leave to cool.
Stir in the hazelnuts, soft cheese and season to taste. Divide the mixture
between the cabbage leaves and fold into parcels.
Arrange in a shallow oven proof dish, cover with the chopped tomatoes then
cover the complete dish with foil. Cook in the oven for 30 minutes.
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