Spicy Stuffed Cabbage Leaves
Knife, chopping board, mixing bowl, roasting tray, saucepan, sieve, shallow ovenproof dish.
In a small pan add the garlic, cumin, and paprika with a little oil.
To this add the tomatoes and fill the tin with boiling water to dissolve the stock cube into. Allow to simmer gently for 20 mins.
Fry the onion in a frying pan with a little oil.
After 5 mins. Add chickpeas, and roasted pumpkin cubes.
In a jug, stir the veg stock, harissa and tomato paste, add this to the chickpea mix and simmer for 5 minutes, allowing flavours to infuse. Turn off the heat.
Chop parsley and stir into the quinoa add the chickpea mix, feta and raisins if using, and a drizzle of olive oil to moisten a little, and maybe a little of the tomato sauce to bind.
Separate the cabbage leaves, remove tough stems and blanche them whole, In a large pot of seasoned boiling water. Simmer for 5 minutes until slightly softened, but still bright green. Drain and plunge into cold water to stop cooking.
Take a large oven proof dish and pour a little tomato sauce into the base.
Take a heaped desert spoon of the Quinoa mixture into the base of the cabbage leaf and fold the sides in as you roll up. Place seam side down in the dish and continue to stuff the cabbage leaves, placing them as snuggly as you can together.
Pour over the tomato sauce and a drizzle of oil.
Return to the oven for 30 mins, until cooked through.
Place in the middle shelf of the oven at 180degC for 30 mins, or until bubbling
(serving suggestion: a dollop of sour creme fraiche or yoghurt makes a nice addition)
Prep ahead > 1 cup grains - cooked quinoa/couscous/ bulgar wheat
1 savoy cabbage
400g veg for roasting: Your choice:
Pumpkin/ sweet potato/ peppers/ aubergine/ Celeriac
400g cooked chickpeas/ beans /lentils
1 dessert spoon harissa paste/ chipotle/ smoked paprika
1 tbsp tomato puree
1/2 cup veg stock
1 handful fresh parsley chopped
Optional extras: handful of nuts, raisins, feta, yoghurt
1 tin of tomatoes
1 garlic clove
1 tsp cumin
1 tsp paprika
Salt & pepper