Red Cabbage Rolls

This dish looks very pretty and may appeal to those who do not like "vegies".

It contains 5g of protein and is an excellent source of Vitamins A & C, as well as being a good source of potasium, Vitamin B1, iron and zinc.

Red Cabbage Rolls

Ingredients:

8 red cabbage leaves
1 cup water
1 cup apple juice
2 Tbsp wine vinegar
2 tsp honey

Filling:

1 cup cooked rice
1 carrot, grated
1 Lebanese cucumber, cut into thin strips
1/2 cup chopped fresh mint
2 Tbsp soy sauce
2 Tbsp sunflower seeds

Method:

1. Remove the coarse centre rib from each cabbage leaf. In a large saucepan, combine the water, apple juice, vinegar and honey, and bring to the boil. Add 2 cabbage leaves and allow them to cook for 1-2 minutes. Remove, then repeat with the remaining leaves.

2. Combine all the filling ingredients and mix well. Place spoonful of this mixture on each cabbage leaf and roll up to form a firm parcel, tucking in edges as you go.

3. Serve cold or place the rolls in an oiled shallow ovenproof dish, cover and heat in a moderate oven for 10 minutes.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4