¾cup(155g) cooked riceIf uncooked, you will need ¼ cup dry rice
½tablespoonsoy sauce or tamari for gluten-free
1onion finely diced
1can14oz / 400g chopped or crushed tomatoes
Salt and pepper
8large cabbage leavesI used savoy cabbage, but white also works
Preheat the oven to 400°F / 200°C
If not using leftover rice, cook the rice according to packet instructions.
For the tomato sauce, heat the oil in a pan over a medium-low heat, then add the garlic and cook, stirring for 1 minute. Stir in the paprika, cumin and canned tomatoes, bring to the boil then reduce the heat and simmer for 5 minutes.
Meanwhile, for the walnut meat:
Add the walnuts, 1 tablespoon of oil and soy sauce to a food processor. Whiz until crumbly, but don’t over-process it or it will become puree.
Heat the remaining oil in a frying pan and cook the onion for 3 minutes until soft. Add the garlic and cook for a further minute. Add the can of chopped tomatoes and their juice, along with the dried thyme and dried oregano. Stir well and bring to a boil. Reduce the heat and simmer for 5 minutes, then stir in the rice and walnut meat and season with salt and pepper. Set aside.
For the cabbage leaves:
Trim the base of the cabbage slightly so you can pull the large leaves off. Cut a slit or ‘v’ shape through the thickest part of each leaf, in order to roll them up easier. Add the cabbage leaves to a large pot of boiling water and boil for 4-5 minutes or until soft. Drain, rinse under cold water to cool and drain again.
Place a leaf with the cut base closest to you. Add a large tablespoonful of the walnut meat filling and roll, tucking the sides in to create a parcel. Repeat with the remaining leaves.
Tip: any leftover walnut meat is great in stuffed peppers or tacos.
Add the tomato sauce to a large oven-safe baking dish. Place the stuffed cabbage rolls in, cut seam side down. Drizzle the rolls with the oil.
Place the dish into the oven and bake for 20-25 minutes or until heated through and the sauce is bubbling.
Already cooked and cooled rice is best for this recipe if you have it on hand. The rice will be sticky and hold the filling very well.When choosing your cabbage, make sure you choose one with large bright leaves. As you use the cabbage leaves, they will get smaller and smaller so it’s best to start with a large one.When draining the cabbage leaves, make sure any excess moisture is drained to prevent the filling from becoming soggy.You can tightly pack the cabbage rolls inside the baking dish. Just make sure the seam side is down to prevent any filling from overflowing while baking.