| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Sainsbury’s, Sainsbury8 | 4 | servings | |
INGREDIENTS
| 75 | g | Long-grain brown rice; (3oz) |
| 450 | ml | Vegetable stock; (3/4 pint) |
| 2 | ts | Olive or sunflower oil |
| 1 | Onion; chopped finely | |
| 200 | g | Cooked red lentils; (7oz) |
| 1/2 | ts | Dried mixed herbs |
| 1 | tb | Tomato puree |
| 8 | lg | Savoy cabbage leaves |
| 1 | 397 gram can chopped tomatoes with herbs; (14 oz) | |
| Salt and pepper | ||
| Chopped fresh parsley; to garnish |
INSTRUCTIONS
Preheat the oven to 180 C/350 F/Gas Mark 4. Place the rice in a saucepan with the stock. Bring to the boil, cover and simmer gently for 20 minutes or until all the stock is absorbed. Meanwhile, heat the oil in a large pan and gently cook the onion for 5 minutes until soft. Add the cooked lentils, mixed herbs, tomato puree and seasoning. Cook for a further 2-3 minutes. Blanch the cabbage leaves in boiling water for 2-3 minutes. Drain well. Combine the lentil and rice mixtures and mix well. Divide into 8 and place in the centre of each cabbage leaf. Fold the edge of each leaf towards the centre to completely cover the filling and then form into a neat square parcel. Place in a shallow 1.2 litre (2pint) casserole dish and pour over the chopped tomatoes. Cover the casserole with a lid and bake in the oven for 30-40 minutes. Serve hot, with fresh seasonal vegetables. Garnish with chopped parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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