Ingredients
- ¼ cup (50 g) long–grain rice
- 8 large red cabbage leaves
- 1 tablespoon sunflower oil
- 1 onion, finely chopped
- 1½ teaspoons cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ¼ cup (70 g) mango chutney, chopped if necessary
- ⅓ cup (50 g) salted cashew nuts, coarsely chopped
- 1 can green lentils, about 420 g, drained
- 100 g cooked turkey or chicken, without skin, diced
- ⅓ cup (10 g) chopped fresh flat–leaf parsley
- salt and pepper
- 200 ml tomato juice
- sprigs of fresh flat–leaf parsley to garnish
Preparation
- Place the rice in a small saucepan.
- Pour in 300 ml of water and bring to the boil.
- Stir once, then reduce the heat to the lowest setting and cover the pan.
- Cook for 15 minutes.
- Remove from the heat and leave the rice to stand, without removing the lid, for 10 minutes.
- Meanwhile, preheat the oven to 200°C.
- Trim off the tough stalk from the base of each cabbage leaf.
- Bring a large saucepan of water to the boil.
- Add half the leaves, bring back to the boil and blanch for 30 seconds.
- Use a slotted spoon to remove the leaves from the pan and plunge them into a large bowl of cold water to stop them cooking.
- Repeat with the remaining leaves.
- Drain the leaves well and leave to dry spread out on a clean tea towel.
- Heat the oil in a large pan and sauté the onion for 2–3 minutes or until soft.
- Add the cumin seeds and ground coriander and cinnamon, and cook for a further 2–3 minutes.
- Remove from the heat.
- Add 2 tablespoons of the chutney to the onion mixture together with the cashews, lentils, turkey or chicken, parsley and seasoning to taste, and mix well.
- Stir in the rice until thoroughly combined.
- Lay a cabbage leaf flat on the work surface, with the stalk end towards you.
- Place some of the rice mixture on the leaf.
- Fold the base of the leaf over the filling, then fold in the sides and roll up the leaf to enclose the filling in a neat parcel.
- Repeat with the remaining leaves and filling.
- Mix the remaining 1 tablespoon of chutney with the tomato juice and seasoning to taste.
- Pour about one–quarter of this sauce into a large ovenproof dish.
- Pack the cabbage parcels into the dish and pour the rest of the sauce over them.
- Cover loosely with foil and bake for about 30 minutes or until the leaves are tender.
- Garnish with parsley.