Serves 4
Ingredients
4 large cabbage leaves or 8 large silverbeet leaves, very lightly steamed to soften
1 cup mashed tofu (or minced lamb, beef, pork or chicken)
1 small grated carrot
½ cup grated zucchini
½ cup chopped nuts, your choice
¼ teaspoons dill
¼ teaspoons basil
2 chopped tomatoes
1 tablespoon tahini (if using tofu)
teaspoons tamari or other seasoning
salt pepper to taste
Method
Combine all of the above ingredients except for the leaves. Mix well. If mixture is too runny, you could add 2-3 tablespoons wholemeal four or breadcrumbs.
Place 1 large tablespoons of mixture on each cabbage leaf (or 2 silverbeet leaves together). Wrap up and roll over to hold the sides in place.
Place the filled leaf parcels in a casserole dish, pour in ½ cup water, cover and bake in a moderate (180°C) oven for 20 minutes.
Serve with brown rice, lentils or mashed potatoes and homemade tomato sauce.
Instead of water you could add some passata or homemade tomato sauce.
Author
Sabi Buehler
Diamond Creek
Adapted from The Vegetarian adventure by Karen Meyer