1 large green cabbage 3 cups cooked brown rice 2 tbsp grape seed oil 2 cups finely chopped onion 1 cup finely chopped celery 1 cup finely chopped fennel 1 cup shredded carrot 1 cup diced mushroom 2 cups diced zucchini 2 tbsp minced garlic .1 tbsp fresh thyme 1.5 tbsp balsamic vinegar 2 tbsp tomato paste 1 tsp dry mustard powder ½ cup stock Salt and pepper 1x 28 fl oz can of Eden Organic Diced Tomatoes
Method
-Core the cabbage and put into a pot of salted boiling water. Peel off cabbage leaves as they separate from the cabbage. Cook leaves until soft. Remove from the pot to a pan to cool. -Heat grape seed oil in a pan. -Add onions, and cook on medium heat for 10 minutes, or until onions are soft and sweet. -Add celery, fennel, carrots, mushrooms, zucchini, and garlic, and cook for 10 minutes. -Add thyme, tomato paste, and balsamic vinegar, and mustard powder and cook for 5 minutes. -Add stock and cooked rice. Remove from heat. -Season with salt and pepper to taste. -Place mixture in a bowl, and cool. -Line the bottom of a roasting pan with the small Port blanched cabbage leaves. -Scoop some of the mixture into a large cabbage leaf and roll. Place the rolled cabbage on the bed of cabbage in the roasting pan. Repeat until all of the leaves are filled. -Season the tomatoes with salt and pepper. Puree and pour over top of the rolled cabbages. -Bake for an hour in an oven preheated to 350F. Serve with sour cream and sauerkraut.
