Post by Aussie on Jan 5, 2004 15:20:46 GMT -5
12 large cabbage leaves
2 tbsp. Sunflower or Olive oil
1 medium onion, chopped
1 large carrot, grated
1/2 cup sliced mushrooms
2 1/2 cups vegetable stock
1/2 cup long grain rice
4 tbsp. red lentils
1 tsp. dried oregano
1 tsp. dried marjoram
black pepper to taste
1/2 cup cream cheese with garlic (I crushed garlic and mixed it in plain cream cheese.)
For the sauce
1 tbsp. flour
juice of 1 lemon
1 egg beaten
How to:
Remove stalks & blanch cabbage leaves in boiling salted water till they begin to wilt. RESERVE WATER! (if leaves are small, then use twice as many and double up when filling)
Pat leaves with paper towel to dry.
Heat oil in sauce pan. Lightly fry onion, carrot & mushrooms for 5 minutes. Pour in stock.
Add uncooked rice, lentils, herbs and seasoning. Bring to the boil, cover and simmer for 15 minutes. Remove then stir in cream cheese. Preheat oven to 190C.
Lay out cabbage leaves, rib side down. Spoon filling at the stalk end. Fold sides and roll up.
Place leaves stem side down in roasting pan and pour in remaining cabbage water. Cover with lightly greased foil and bake for 35-45 minutes. (until leaves are tender)
Remove cabbage rolls from oven. Drain and place on serving dish.
For the sauce:
Strain 1 cup of the cooking water into saucepan & bring to boil.
Blend flour with a little cold water till it becomes a runny paste and whisk into boiling cooking water, together with the lemon juice. Remove from stove.
Beat egg and pour into stock, whisking well as you go.
Return to stove and over the lowest heat, stir until smooth and thick.
DO NOT ALLOW SAUCE TO BOIL OR IT WILL CURDLE.
Serve.
Yumm..
2 tbsp. Sunflower or Olive oil
1 medium onion, chopped
1 large carrot, grated
1/2 cup sliced mushrooms
2 1/2 cups vegetable stock
1/2 cup long grain rice
4 tbsp. red lentils
1 tsp. dried oregano
1 tsp. dried marjoram
black pepper to taste
1/2 cup cream cheese with garlic (I crushed garlic and mixed it in plain cream cheese.)
For the sauce
1 tbsp. flour
juice of 1 lemon
1 egg beaten
How to:
Remove stalks & blanch cabbage leaves in boiling salted water till they begin to wilt. RESERVE WATER! (if leaves are small, then use twice as many and double up when filling)
Pat leaves with paper towel to dry.
Heat oil in sauce pan. Lightly fry onion, carrot & mushrooms for 5 minutes. Pour in stock.
Add uncooked rice, lentils, herbs and seasoning. Bring to the boil, cover and simmer for 15 minutes. Remove then stir in cream cheese. Preheat oven to 190C.
Lay out cabbage leaves, rib side down. Spoon filling at the stalk end. Fold sides and roll up.
Place leaves stem side down in roasting pan and pour in remaining cabbage water. Cover with lightly greased foil and bake for 35-45 minutes. (until leaves are tender)
Remove cabbage rolls from oven. Drain and place on serving dish.
For the sauce:
Strain 1 cup of the cooking water into saucepan & bring to boil.
Blend flour with a little cold water till it becomes a runny paste and whisk into boiling cooking water, together with the lemon juice. Remove from stove.
Beat egg and pour into stock, whisking well as you go.
Return to stove and over the lowest heat, stir until smooth and thick.
DO NOT ALLOW SAUCE TO BOIL OR IT WILL CURDLE.
Serve.
Yumm..