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About this recipe: Eating well to feel good does not mean relying only on modern recipes for inspiration, as many more familiar dishes fit the bill perfectly. In this updated version of stuffed cabbage, mellow-flavoured red cabbage leaves are filled with a hearty mixture of turkey, lentils, rice and cashews and baked in a simple tomato sauce.
*Savoy or other green cabbage can be used in place of the red cabbage. *For Chinese-style cabbage parcels, use blanched Chinese leaves instead of the red cabbage, and replace the lentils with 150 g (5½ oz) baby sweetcorn, sliced and cooked in boiling water for 4–5 minutes. Add 1 tbsp finely chopped fresh root ginger and 1 large garlic clove, crushed, to the onion. Use plum sauce instead of mango chutney and add 30 g (1 oz) toasted sesame seeds to the rice mixture. If preferred, peeled cooked prawns can be used instead of the turkey or chicken. *Experiment with different types of rice: try basmati rice for its delicate flavour, or a mixture of wild rice and white rice. For more fibre, use brown rice – it requires longer to cook than white rice, so follow the packet instructions. *Cooked ham or lean roast pork or beef can be used instead of the turkey or chicken.
*Red cabbage provides useful amounts of the B vitamin folate and vitamin C as well as potassium. Potassium helps to protect against the adverse effects of a high salt intake on blood pressure. *Turkey and chicken, without skin, are both first-class sources of low-fat protein.
C, E, B6, folate, iron, copper, selenium, B1, niacin, potassium