Cabbage Parcels
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 1 hour N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 ounces soup pasta 8-12 large cabbage leaves, washed 1 hard-cooked egg, finely chopped
1/2 cup walnuts, chopped 1 tbsp chopped fresh chives 2 tbsps chopped fresh parsley
1 tsp chopped fresh marjoram salt and freshly ground black pepper 1-1/4 cups vegetable broth
1 tbsp walnut oil 1 onion, finely chopped 1 green bell pepper, cored and chopped
14-ounce can chopped tomatoes 1 cup button mushrooms, chopped 2 tbsps tomato paste
1 bay leaf pinch of sugar



1 Cook the pasta in plenty of lightly salted, boiling water for 8 minutes, or as directed on the package.
2 Remove the thick stems from the base of the cabbage leaves and then blanch the leaves in boiling water for 3 minutes. Drain and refresh in cold water.
3 When the pasta is cooked, drain well and mix with the egg, walnuts, herbs, and seasoning to taste.
4 Divide the pasta mixture between the cabbage leaves, fold up to enclose the filling completely, and secure with toothpicks.
5 Place in a shallow, ovenproof dish and add the broth. Cover and bake in a preheated 350 F oven for 40 minutes.
6 Heat the oil in a skillet, add the onion and bell pepper, and fry for about 5 minutes, until soft. Stir in the remaining ingredients, season, and cook gently for 10 minutes.
7 Remove the cabbage parcels from the dish, remove the toothpicks and serve with the sauce poured over.

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