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vegan dolmas
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Red cabbage dolmas

vegan dolmas

By Adele McConnell Published: July 14, 2013

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins

Ingredients

Instructions

  1. Cabbage leaves:
  2. Soak in boiling water for 20 seconds until soft
  3. Immediately plunge in cold water to stop the cooking process-Drain and place aside
  4. Filling instructions:
  5. Saute onion and garlic until translucent in a large fry pan
  6. Add rice, water and spices, and simmer for 10 minutes
  7. Add chickpeas and continue to stir until rice is cooked
  8. Add lemon juice and leave for flavours to develop
  9. Sauce instructions:
  10. Saute onion in a deep pan
  11. Add basil, tomato paste, tomatoes and spices and simmer for 10 minutes
  12. Add lemon juice, adjust spices and add fresh pepper
  13. Assembly:
  14. Place a spoonful of mixture onto an edge of a leaf and roll, folding in the sides as you go
  15. Continue to do this until leaves are full
  16. Place in an oven proof dish and cover with sauce
  17. Bake at 180C for 20 minutes
  18. Top with 'Tofutti sour cream' and more sauce if needed

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