Cabbage has lot of health benefits. It contains high concentration of nutrients, is a low calorie, fiber rich modified vegetable.Contains high content of Vitamin C and good for skin.
INGREDIENTS
Cabbage leaves stemmed 4
Egg 1
Mushrooms finely cut 100 grams
Fresh whole wheat crumbs 1 cup
Finely chopped celery 1 tbsp
Freshly ground pepper 1 tsp
Freshly ground coriander 1/4 tsp
Fresh lemon juice 1 tbsp
Garlic paste 1 tsp
Vegetable stock 1 cup
Olive oil 2 tsp
Salt to taste
FOR THE SAUCE
Onion finely chopped 1
Tomato crushed 2 cups
Garlic cloves finely minced 3
Olive oil 2 tsp
METHOD
Cook the cabbage for 2 minutes in boiling water , take it out and put in cold water and pat dry. Keep it aside.
Heat oil in a frying pan over medium heat. Add the garlic, mushrooms and celery and cook stirring continuously for 5 minutes until soft.
Remove from heat add bread crumbs, egg, lemon juice, ground coriander. Season with salt and pepper.
Preheat the oven to 325 deg F (160 deg C). Oil a baking dish .
Lay each leaf flat and divide the stuffing among the leaves.Roll up each leaf , folding in the sides to enclose in neat roles.
Place rolls seam side down in the dish. Pour in the stock. Bake for 40 minutes until tender.
TOMATO SAUCE
Heat oil in a frying pan over medium heat, add onion and garlic and cook for 5 minutes continuously stirring them. Add the crushed tomatoes and on low heat simmer and cook for about 10 minutes or until slightly thickened. Season with salt and pepper.
Serve the cabbage rolls with tomato sauce.
