Vegetables Recipes - Crafty Stuffed Cabbage Leaves

Ingredients

• 8 large outer cabbage leaves

• 430 g/1 large can ratatouille

• 60 ml/4 tbsp cooked long-grain rice

• 300 ml/1 1/4 cups vegetable stock

• 45 ml/3 tbsp passata (sieved tomatoes)

• Salt and freshly ground black pepper

• Grated Cheddar cheese

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Method:

1. Cut away the thick central base stalk from the leaves. Plunge the leaves in a pan of boiling water and cook for 3-4 minutes to soften.

2. Drain, rinse with cold water and drain again. Mix the ratatouille with the rice. Pat the leaves dry on kitchen paper.

3. Lay them upside-down on a board. Overlap the two points where the stalk was. Put a good spoonful of the filling on top.

4. Fold in the sides, then roll up. Pack in a single layer in a flameproof casserole (Dutch oven).

5. Mix the stock with the passata and pour over. Season with salt and pepper, then bring to the boil.

6. Reduce the heat, cover and simmer for 20 minutes or until the cabbage is tender. Sprinkle with the cheese before serving.