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Walnut and red pepper stuffed cabbage leaves


Serves: 4
timePrep time: 40 mins
timeTotal time:
Walnut and red pepper stuffed cabbage leaves
Recipe photograph by Kris Kirkham

Walnut and red pepper stuffed cabbage leaves

Impress your vegetarian friends with this hearty main

Serves: 4
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
455Kcal
Fat
24gr
Saturates
3gr
Carbs
41gr
Sugars
25gr
Fibre
13gr
Protein
11gr
Salt
1gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 2 tbsp olive oil, plus extra
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 2 pinches of cayenne pepper (optional)
  • 1 savoy cabbage
For the sauce
  • 2 garlic cloves, crushed
  • 1-2 tbsp harissa, to taste
  • 1 x 600g jar passata
For the filling
  • 1 large onion
  • 1 red pepper, deseeded and diced
  • 75g walnut pieces, chopped
  • 50g raisins
  • 1 x 250g pack cooked mixed brown and wild rice
  • juice of ½ lemon

Step by step

Get ahead
Make the sauce and filling the day before, chill overnight and bring to room temperature before assembling.
  1. For the sauce, heat 1 tablespoon of the olive oil in a large pan. Fry the garlic for 30 seconds then add the harissa, passata and half of all the spices. Swirl a splash of water around the passata jar and add to the pan, then simmer for 15-20 minutes until thickened. Season well.
  2. Meanwhile heat another tablespoon of olive oil in a frying pan. Fry the onion and pepper for 10-15 minutes with a pinch of salt, until the pepper is tender and the onion is translucent. Add the remaining spices, the nuts and the raisins. Toast for another minute before adding the rice. Fry for another 5 minutes, stirring the rice occasionally. Season with the lemon juice, salt and pepper. Turn off the heat.
  3. Trim the base of the cabbage and remove 10-12 of the largest outer leaves (use the middle part for another dish). Remove the thickest part of the rib of the leaves by cutting into it either side in a ‘V’ shape to about 2cm up. This will help you roll the leaves up.
  4. Bring a large pan of salted water to the boil and blanch the leaves for 2-3 minutes until bright green and pliable. Refresh in cold water and pat dry with kitchen paper.
  5. Heat the oven to 180°C, fan 160°C, gas 4. Pour the tomato sauce into a baking dish that will fit the parcels in snugly.
  6. With the cut end of the cabbage leaves closest to you, add a spoon of the filling into the centre of each one. Roll up the leaves, tucking in the sides to make a neat parcel. Nestle the cabbage parcels into the sauce. (You may have some rice filling left over, depending on how big your cabbage is.)
  7. Drizzle a little olive oil over the cabbage. Bake for 20-25 minutes until the sauce is bubbling, the rice is piping hot and the cabbage leaves are really tender.

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