Friday, 6 June 2008

Wrapped Up

In winter we all have to wrap up well. I have made two wrapped up meals this week, both vegetarian. The best compliment I received was when my son said he would rather have the vegetarian meal than the mince I had prepared for the meat eaters!

Stuffed Cabbage Leaves

8 Whole cabbage leaves**
250ml uncooked Rice (I used Thai Jasmine Basmati Rice)
1 handful of sultanas
1 Onion
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)

Fry the brinjal until just soft, then allow to cool.
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!


Bellini Valli said...

I will take the vegetarian meal too even though I am a carnivore. Thanks for visiitn my site because now I am having fun browsing:D

Passionate baker...& beyond said...

That, my dear, is the ultimate compliment!! I'm more vegetarian than carnivorous...& if I got stuff like this, I'd be reformed forever!! Saw Ainsley Harriot of"Ready Steady Cook" on your side-bar...WOW! I used to watch his show many many moons ago in the UK, & did a post inpired by it some time back...
Cheers Deeba

eliza said...

hi Rosemary, thanks for visiting my blog recently. you have an interesting & delicious stuff on your blog too!

Rose&Thorn said...

Bellini - Thanks for the visit. I loved your site too.
Passionate - I was bowled over coming from him! Had a fun day filming with Ainsley.
Eliza - Thanks for the visit.

Jeanne said...

I am SO going to make those brinjal rolls for my vegetarian friend who's visiting from SA soon!! Just delicious. And you've reminded me that I have been meaning to make stuffed cappage leaves for the longest time...

Rose&Thorn said...

Jeanne - It is a great wrapper, will work as part of a starter too. I think the meat eaters will be fighting off the vegetarians!

Jaime said...

these look delicious! i love cabbage

Rose&Thorn said...

Jaime - It can be very underrated. We love it too.

Jeremiah 17: 7-8

"Blessed is the man who trusts in the Lord, whose confidence is in Him. He will be like a tree planted by the water."

It is not your business to succeed, but to do what is right : when you have done so, the rest lies with God.
C.S. Lewis

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