June 21, 2018
Dinner, Lunch, Main Dish,
Side Dishes, Dairy, Cheese, Vegetables, Cabbage, Stove Top, Gluten-Free, Vegetarian more
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"A stuffed cabbage roll recipe that is different from others in that it is filled with cheese. Sounds like a healthier manicotti!"
Remove the core of the cabbages and gently pry the leaves to separate. In a large pot of salted boiling water add the cabbage leaves and boil for 5 minutes.
Remove from the heat and leave the leaves in the water for a further 15 minutes. Drain and set aside.
Prepare your cheese mixture by mixing the cheeselets with the grated cheese, eggs and some seasoning (salt and pepper) .
Divide the cheese mixture into two. In one mixture add the fennel seeds and the other mixture add the sultanas and lemon zest.
Add some oil into two large dishes (if using two mixtures, if only using one mixture then only one dish is required).
Take one cabbage leaf at a time and add a tablespoon of mixture at the end of the leaf. Firstly fold the sides of the cabbage leaf into the center and then roll the leaf around the cheese mixture. Place into the dish. Continue to do this until all of the mixture has been used up (make sure to separate the two different cabbage rolls with different fillings into two dishes). Place each cabbage roll tightly next to each other until the dish has been filled. It is fine to add the cabbage rolls on top of each other. Drizzle with a little more olive oil and seasoning.
Simmer gently for 35 - 45 minutes until the bottom of the cabbage rolls are slightly golden. The egg and cheese melds into the cabbage rolls. While the rolls are simmering prepare your tomato sauce.
In a small pan or pot fry the onions in olive oil for 10 minutes. Add the passata and gently simmer for about 15 minutes. Add the parsley and salt and pepper to taste to the sauce once the passata has finished simmering. Once the rolls have finished cooking serve with the tomato sauce.
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