Veggie chipolata tray ba...
Not in the mood to cook, but still want to put something wholesome and delish on...
Prep 30 mins
Cooking 1 hour
Serves 2 - 3
Front and centre, veggies are stealing the show; with our show-stopping and old fashioned stuffed cabbage rolls. You’ll love the mushroom rice filling with loads of fresh herbs, garlic and Natural Herbs and Spices Vegetable & Savoury Seasoning. This dish would not be complete without a sweet and flavourful tomato sauce to douse the cabbage rolls in. This dish is bursting with flavour and is packed with tons of veggies, which is perfect for a family meal or a ‘Meatless Monday’ option.
Let’s start off by making the filling. In a small pot cook rice according to package instructions. Now, in a separate pot drizzle in oil and fry onion and garlic until onions are translucent and garlic is fragrant. Scatter in mushrooms, sprinkle in herbs and season well with Natural Herbs & Spices Vegetable and Savoury Seasoning, Natural Herbs & Spices Black Pepper as well as soya sauce. Cook the mushroom mixture until mushrooms are tender and liquid has completely evaporated. By now the rice should be cooked. Strain the rice and add to your mushroom mixture. Allow the mixture to completely cool before mixing in the flax seeds and egg.
Time to make the tasty tomato sauce. In a shallow pot fry onion and garlic in olive oil. Spoon in honey and tomato pasta and cook for 1 minute, until tomato pasta has caramelised. Pour in crushed tomatoes, sprinkle in herbs and season well withNatural Herbs & Spices Vegetable and Savoury Seasoning and Natural Herbs & Spices Black Pepper. Before giving everything a good mix, pour in water and allow the sauce to simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil. Lower in cabbage leaves and cook for 2-3 minutes until soft.
Time for us to assemble the rolls. Evenly divide the mushroom filling mixture between your cabbage wraps. Roll the cabbage wraps, make sure to tuck in the sides while rolling and secure with toothpicks. Place the rolls in the simmering sauce, cover and cook for a further 10-15 minutes until sauce has thickened. We suggest serving the cabbage rolls on a bed of steamed or roasted veggies with a generous sprinkle of parsley.