Spicy red cabbage parcels


  • ¼ cup (50 g) long–grain rice
  • 8 large red cabbage leaves
  • 1 tablespoon sunflower oil
  • 1 onion, finely chopped
  • 1½ teaspoons cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • ¼ cup (70 g) mango chutney, chopped if necessary
  • ⅓ cup (50 g) salted cashew nuts, coarsely chopped
  • 1 can green lentils, about 420 g, drained
  • 100 g cooked turkey or chicken, without skin, diced
  • ⅓ cup (10 g) chopped fresh flat–leaf parsley
  • salt and pepper
  • 200 ml tomato juice
  • sprigs of fresh flat–leaf parsley to garnish


  1. Place the rice in a small saucepan.
  2. Pour in 300 ml of water and bring to the boil.
  3. Stir once, then reduce the heat to the lowest setting and cover the pan.
  4. Cook for 15 minutes.
  5. Remove from the heat and leave the rice to stand, without removing the lid, for 10 minutes.
  6. Meanwhile, preheat the oven to 200°C.
  7. Trim off the tough stalk from the base of each cabbage leaf.
  8. Bring a large saucepan of water to the boil.
  9. Add half the leaves, bring back to the boil and blanch for 30 seconds.
  10. Use a slotted spoon to remove the leaves from the pan and plunge them into a large bowl of cold water to stop them cooking.
  11. Repeat with the remaining leaves.
  12. Drain the leaves well and leave to dry spread out on a clean tea towel.
  13. Heat the oil in a large pan and sauté the onion for 2–3 minutes or until soft.
  14. Add the cumin seeds and ground coriander and cinnamon, and cook for a further 2–3 minutes.
  15. Remove from the heat.
  16. Add 2 tablespoons of the chutney to the onion mixture together with the cashews, lentils, turkey or chicken, parsley and seasoning to taste, and mix well.
  17. Stir in the rice until thoroughly combined.
  18. Lay a cabbage leaf flat on the work surface, with the stalk end towards you.
  19. Place some of the rice mixture on the leaf.
  20. Fold the base of the leaf over the filling, then fold in the sides and roll up the leaf to enclose the filling in a neat parcel.
  21. Repeat with the remaining leaves and filling.
  22. Mix the remaining 1 tablespoon of chutney with the tomato juice and seasoning to taste.
  23. Pour about one–quarter of this sauce into a large ovenproof dish.
  24. Pack the cabbage parcels into the dish and pour the rest of the sauce over them.
  25. Cover loosely with foil and bake for about 30 minutes or until the leaves are tender.
  26. Garnish with parsley.

Serves 4
Preparation: 20 minutes
Cooking: 55 minutes


Source: Amazing Vegetables
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