Evening
entertaining
Serves 4 as a main course (makes 12-14 stuffed leaves)
vegan
Ingredients
1
large savoy cabbage
2 tbsp olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, crushed
1 green chilli, seeds removed, finely diced
1/2 red pepper, finely chopped
150g marinaded tofu, mashed
150g cooked aduki beans, drained
110g mushrooms, finely chopped
2 tbsp parsley, chopped
2 tsp fresh rosemary, finely chopped
3 tsp tomato puree
2 tsp paprika
1 1/2 tsp soy sauce
1 tsp vegetable stock powder
1 tbsp crunchy peanut butter
salt and pepper to taste
For
the sauce
400g can chopped tomatoes
100ml light vegetable stock
1 small onion, peeled and finely chopped
1 clove garlic, crushed
1 tsp brown sugar
1 tsp soy sauce
1 tbsp lemon juice
1 tsp paprika
1 tbsp tomato puree
salt and pepper to taste
1.
Separate the leaves of the cabbage carefully. remove the thicker part
of the stalks.
2. Put the leaves (whole) into boiling water and simmer for 5 minutes.
3. Drain and immediately immerse in cold water to cool. Drain when
cold.
4. For the filling: fry the onion, garlic, chilli and red pepper in
the olive oil until soft. Turn into a bowl and add all the remaining
ingredients. Season to taste. Allow to cool.
5. to fill the cabbage: taking each leaf in turn, place on a clean
te atowel and dab dry.
6. Place a tablespoon of the filling in the centre of the leaf, and
fold the bottom over the filling. Fold in the sides, and then fold
down the top. Secure with a cocktail stick and place into a steamer,
folded side down.
7. Repeat until all the leaves/filling are used up. Any tattered or
small leaves can be doubled up to make a "whole" leaf.
8. Steam for about 20 minutes until cooked.
9. Put all sauce ingredients in a pan, bring to the boil and simmer
for 30 minutes.
10. Serve three stuffed leaves with rice and sauce as a main course,
or serve as part of a buffet or tapas meal.
© The
Vegetarian Society 2005
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