| 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.
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