Stuffed cabbage with tomato and tarragon sauce

Serves: 4

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Total Time: 75

Prep Time: 25

Cook Time: 50

• 1 tablespoon(s) olive oil
• 75 gram(s) toasted pine nuts
• 1  red onion, fi nely chopped
• 1  garlic clove, crushed
• 2  celery sticks, fi nely chopped
• 1 large carrot, fi nely chopped
• 250 gram(s) rice, cooked
• 2 tablespoon(s) each finely chopped
• fresh mint, parsley and dill
• 8 large Savoy cabbage leaves, blanched
• 4 tablespoon(s) grated Cheddar
• For the sauce
• 2 tablespoon(s) light olive oil
• 1  onion, chopped
• 2  garlic cloves, chopped
• 400 gram(s) can chopped tomatoes
• 2 tablespoon(s) tomato purée
• 150 ml (¼pt) soured cream
• 2 tablespoon(s) chopped fresh tarragon

Method

1. Make the sauce: heat the oil in a pan, add the onion and garlic and stir-fry for 8 minutes or until softened. Add tomatoes and tomato purée. Season and cook over a medium heat for about 15 minutes. When it is reduced, stir in the cream and tarragon; set aside.
2. Preheat oven to 190°C/170°C fan/Gas 5. Heat the oil in a pan, add the pine nuts, onion and garlic and fry gently for 2 minutes. Add the veg and cook, covered, for 5 minutes, then stir in the rice and herbs.
3. Open out the cabbage leaves and cut out the core. Place 2 tablespoons of the stuffing in each leaf, fold over the cut ends and wrap into a parcel. Spoon half of the sauce into a shallow baking dish. Place the stuffed
4. cabbage leaves inside, in a single layer, seam side down, and drizzle over the remaining tomato sauce and cheese. Bake for 15-20 minutes until piping, then serve immediately.

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