Smoky Stuffed Cabbage Leaves with Miso Tahini Sauce
Delicious Smoky Stuffed Cabbage Leaves with Miso Tahini Sauce
This is a really nice recipe - wholesome and very tasty - and a great way to use up cooked grains. We've included the link for the sauce recipe - but feel free to play around with it. You might want to omit the ginger and rice wine/sherry, for example - it can be as elaborate or simple as you like!
100g/3oz dried wholegrains (makes about 200g/7oz + when cooked):choose from
4 large cabbage leaves – large vein in each removed with a sharp knife
2 tbsp olive oil
1 medium-large onion, chopped
2 cloves garlic, crushed or chopped
1 pepper, any colour, chopped
1 medium carrot, grated
1 pack smoked tofu, diced
1 tsp smoked paprika
1. Put grains on to cook if you don’t have them prepared already – quinoa takes 15-20 minutes, rice about 30 minutes. Barley takes 30-45 or about 15 minutes if soaked overnight first. Use 2 to 2 ½ times the liquid to solids. Eg for 100g grains, use 200-250ml liquid.
2. Steam cabbage leaves for 12-15 minutes, or until tender. Remove from heat and set aside.
3. Pre-heat oven to 200°C/400°F/Gas Mark 6.
4. Heat the olive oil and sauté onion until translucent.
5. Add the garlic and pepper slices – cook until starting to soften.
6. Add the carrot, smoked tofu and smoked paprika.
7. Stir in the cooked grains and heat through thoroughly.
8. Spread out each cabbage leaf. Divide grain and smoked tofu mixture into four and add each portion to one leaf. Fold carefully.
9. Heat through in the oven for 5-10 minutes.
10. Serve with the sauce – make it while the stuffed leaves are baking.
11. Combine all sauce ingredients and blend or whisk until smooth.
12. Heat gently in a small pan – don’t let it boil. Add a little water if necessary, as tahini thickens when heated.
13. Serve the hot stuffed rolls with the sauce on the side or drizzled over everything.
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