About this recipe:Typical cabbage roll recipes aren't usually the most mouth-watering of dishes. This cabbage roll recipe, however, will defy any preconceived notions you or your family have about cabbage rolls! They're full of flavour and easy to make. The yoghurt sauce is a tasty addition. Try them!
6 large cabbage leaves
2 teaspoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons tomato puree
2 tablespoons chopped almonds
2 tablespoons finely chopped sultanas
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 tablespoons fresh parsley, chopped
300g cooked rice
salt and freshly ground black pepper to taste
250ml chicken stock
150g natural yoghurt
good pinch of allspice
1 tablespoon finely chopped fresh mint (or 1 teaspoon dried)
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 190 C / Gas 5. Grease a baking dish.
Blanch the cabbage leaves in boiling water and place immediately in a bowl of ice-cold water. Drain in a sieve. Cut off the woody tip.
Heat olive oil in a pan and fry onion and garlic until translucent. Add tomato puree, almonds and sultanas and fry further for 2 minutes, stirring. Add cumin, cinnamon, parsley and rice and mix well. Season with salt and pepper.
Spread filling on the cabbage leaves and roll into tight rolls, folding in the edges of the cabbage leaves. Place in the baking dish with the seams down.
Heat the chicken stock and pour over the cabbage rolls. Bake in preheated oven for 25 minutes.
For the yoghurt sauce mix all ingredients. Season with salt and pepper. Chill and serve with the warm cabbage rolls.