Red cabbage dolmas…..

• YIELD: 4 Servings
• PREP: 10 mins
• COOK: 30 mins
• READY IN: 40 mins

Ingredients

• Head of red cabbage, stalk trimmed and large leaves removed and cleaned
• 1 Onion Diced
• 4 Cloves of Garlic Minced
• 1 Tsp Cumin
• 1 Can Chickpeas Rinsed & Drained
• Juice of Lemon
• 1/2 Cup Parsley
• 3/4 Cup Rice
• 1-2 Cups Water (more or less depending on how to rice cooks)
• 1 Onion Diced
• 2 Tbsp Tomato Paste
• 1 Can Crushed Tomatoes
• 1 Cup Water
• 1 Cup Fresh Basil Chopped
• 2 Cloves of Garlic Minced
• 1 Lemon Squeezed
• Pepper to Taste

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

• COURSE: Main Meals
• SKILL LEVEL: Moderate