Stuffed Cabbage Leaves
8 Whole cabbage leaves**
250ml uncooked Rice (I used Thai Jasmine Basmati Rice)
1 handful of sultanas
2 Garlic cloves crushed
15ml Dried Oregano
1 tin Lentils in brine rinsed (or cook your own)
Salt and Black pepper
Lots of Jenny Morris Italiano Spice
1 tin Tomatoes (or All Gold Mediterranean Ratatouille) ***
Preheat oven to 180°C.
Blanch the cabbage leaves until they tender but still crispy. Leave to drain.
Cook the rice together with the sultanas.
Fry the onions until soft and then add the lentils, a little water, garlic, oregano, salt and pepper. Fry for a few minutes until the flavours develop, add a little water if it looks too dry.
Once the rice is cooked, add the lentil mixture and stir. Leave to cool for 5 mins.
Lay each leaf flat and place a spoonful or two (depending on the size of your leaf) of the rice mix at the root side.
Carefully roll up the leaf and tuck in the sides.
In a baking dish put ? of the tinned tomatoes at the bottom.
Give a good grinding of Italiano Spice.
Place the cabbage rolls in the dish, fold side down.
Top with the balance of the tin and give another grind of Italiano Spice and finally the breadcrumbs.
Bake for 30 mins.
** I battled to get the leaves off perfectly. I took a few of the broken ones and added to “whole” ones and used them as patches when I was rolling.
*** I do know how and do make my own ratatouille, but did not have all the ingredients on hand.
The second wrapper I made, was something I have seen Ainsley Harriot make. Super easy and great as a side dish at a braai.
Brinjal and Feta Wraps
2 Large Brinjals cut long ways in 1cm slices.
3 Tablespoon Tomato Pesto (I used the Numo rage)
2 Disks Feta sliced about ½cm thick (You can also use mozzarella)
Take a slice of brinjal, spread a little pesto and place your feta slice on the small side.
Roll up and secure with a toothpick.
You can either place these on the braai or bake in the oven at 180°C for 5 - 10 mins.
Remove the toothpick before serving!