VEGAN | GLUTEN FREE | Serves 4
- 12 large cabbage leaves
- 1 onion, diced
- 1 clove garlic, grated
- 2 tablespoons olive oil
- 200g PTVP
- 2 teaspoons salt
- 1 tablespoon chopped dill
- 2 tablespoons chopped Italian parsley
- 1 cup cooked brown rice
- 1 teaspoon dried oregano
- olive oil, extra
Place a pot of water on to boil. Cut away all the thicker central spines of the leaves. When the water comes to the boil, add half the cabbage leaves and cook for 3 minutes. Remove with tongs. Bring water back to the boil and cook the remaining half. Allow cabbage to drain whilst you make the filling.
Fry the garlic and onion in the olive oil until translucent. Allow to cool. Hydrate the PTVP with 1 cup water. Add to a bowl with remaining ingredients, except for cabbage leaves.
Preheat oven to 1700C
Place 1-2 tablespoons of filling onto each cabbage leaf and roll up, folding in the ends as you go.
To cook, pour 2 tablespoons of olive oil into the base of a baking dish. Lay the rolls into the dish and just cover with hot water. Cover with foil and bake for 1 hour.
Remove the rolls from the pot and reserve any cooking liquid. You will need this to make the sauce.
- 1 cup Cheez Sauce
- 2 tablespoons lemon juice
- 100ml left over cooking liquor from the rolls
In a small saucepan, whisk ingredients together and heat gently. When ready to serve, arrange the cabbage rolls on a serving platter and drizzle with the lemon sauce