Filling– 100 g / ½ cup uncooked red rice (see note)
– 100 g / ½ cup uncooked puy lentils
– 500 ml / 2 cups water
– ½ tsp sea salt
– 1 tbsp olive oil
– 1 large red onion, peeled and finely chopped
– 1 clove garlic, peeled and finely chopped
– 1 cup walnuts, finely chopped
– 4 tbsp raisins
– 2 tbsp lemon juice
– 4 tbsp chopped parsley
– 100 g / ½ cup uncooked puy lentils
– 500 ml / 2 cups water
– ½ tsp sea salt
– 1 tbsp olive oil
– 1 large red onion, peeled and finely chopped
– 1 clove garlic, peeled and finely chopped
– 1 cup walnuts, finely chopped
– 4 tbsp raisins
– 2 tbsp lemon juice
– 4 tbsp chopped parsley
Tomato Broth
– 750 ml / 3 cups vegetable stock
– 1 x 400 g / 14 oz tin crushed tomatoes
– 1 tsp whole cloves
– 1 tsp whole allspice
– 2 star anise
– 2 cinnamon sticks
– 1 pinch sea salt
– 750 ml / 3 cups vegetable stock
– 1 x 400 g / 14 oz tin crushed tomatoes
– 1 tsp whole cloves
– 1 tsp whole allspice
– 2 star anise
– 2 cinnamon sticks
– 1 pinch sea salt
Assembling
– 1 savoy cabbage
– 8 pieces of cooking string
– 1 tbsp olive oil to fry in
– 1 savoy cabbage
– 8 pieces of cooking string
– 1 tbsp olive oil to fry in
Instructions1. Rinse rice and lentils in a sieve under running water.
2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package.
3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat.
4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent.
5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on).
6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine.
7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk.
8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel.
9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven.
10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned.
11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier).
12. Serve the parcels with a little broth poured on top. Remove the strings before eating.
2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package.
3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat.
4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent.
5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on).
6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine.
7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk.
8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel.
9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven.
10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned.
11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier).
12. Serve the parcels with a little broth poured on top. Remove the strings before eating.
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