I can’t think of sukkot without stuffed cabbage. A warm little parcel to keep you snug in the sukkah is a household classic.
STUFFED CABBAGES
The mince:
- Olive oil
- 1 red onion
- 2-3 garlic cloves
- 1 aubergine
- 1 tin of chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp cumin
- 1 tsp paprika
- Handful of parsley
- 1/3 a pack of ‘mince’ (Linda maCartneys ‘shredded duck’ is my favourite)
- can add BBQ sauce or soya sauce
- salt and pepper
Dice the onion and aubergine. Fry the onion till soft then add the aubergine and garlic with a little extra oil. Follow with the cumin and paprika. Colon till soft. Add the chopped tomatoes and purée. Leave for 15 mins on a low light. Then add the ‘mince’ and parsley and cook for a further 15 mins.
Add a little pre cooked rice to the mince.
Boil the cabbage in until soft and the leaves separate.
Make a tomato sauce topping
- 1 tin of tomatoes
- 1 onion
- 3-4 garlic cloves
- 1 tbsp oregano
- 2 tbsp tomato purée
- 1 steamed beef tomato (peel the skin off)
Stuff a large serving spoon of mince in to the cabbage leaf and fold into a parcels. Place in a baking tray and cover with tomato sauce. Cook for 30 minutes.
