A treat rolled up in cabbage leaves

Cabbage is a leafy green or purple biennial, grown as an annual vegetable crop. It contains an adequate amount of minerals such as potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is required for red blood cell formation. Fresh, dark green-leafy cabbage is incredibly nutritious; and low in fat and calories.

Cabbage prevents bile from absorbing fat after a meal, which lowers cholesterol. That makes it a super food.

Now, for a recipe.

Stuffed Cabbage Rolls

Ingredients

Olive Oil, plus more for the dish: 1 tbsp

White part only of leek, finely chopped: 1 leek

Mushrooms, minced: 4 oz. (115 gm)

Celery stalk, finely chopped: 1

Fresh whole wheat bread crumbs: 2 cups

Egg: 1 large

Chopped parsley: 2 tbsp

Fresh lemon juice: 1 tbsp

Pinch of ground coriander

Salt and freshly ground black pepper

Savoy cabbage leaves, stemmed: 8

Vegetable stock: two-third cup

Olive oil: 1 tbsp

Onion, finely chopped: 1

Garlic cloves, minced: 2

Canned crushed tomatoes: 2 cups

Method: To make the filling, heat the oil in a frying pan over medium-low heat. Add the leek, mushrooms, and celery and cook, stirring often, for about five minutes, until softened.

Remove from the heat and stir in the bread crumbs, egg, parsley, lemon juice, and ground coriander. Season with salt and pepper.

Preheat the oven to 325 degrees F (160 degree C). Oil a baking dish. Cook the cabbage leaves in boiling water for two minutes, until pliable. Drain and rinse under cold water. Pat dry.

Lay each leaf flat and divide the stuffing among the leaves. Roll up each leaf, folding in the sides to enclose the filling in a neat parcel.

Place the rolls, seam side down, in the dish. Pour in the stock. Bake for 45–55 minutes, until tender.

Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, about five minutes, until softened. Stir in the crushed tomatoes reduce the heat to medium-low and simmer about 10 minutes, or until lightly thickened.

Season with salt and pepper. Using a slotted spoon, serve the cabbage rolls on dinner plates, with the remaining tomato sauce served on the side.

Executive Chef, The Gateway Hotel, IT Expressway Chennai

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