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Nickie Sykes
By Nickie Sykes

Stuffed Cabbage Rolls

1 step
Prep:45minCook:1h 30min
I had to add this recipe because its just so good! I had never tried vegetarian haggis before, but will certainly be looking for other recipes too use it in now! Tips: really make sure to reduce the liquid when coming the mushrooms down, this helps to make the sauce really tasty. Also, not in the recipe, but take the fish out of the oven ten minutes early, add a light layer of Cheddar and stick it under the grill until the cheese starts to brown - extra yum!
Updated at: Thu, 17 Aug 2023 04:47:16 GMT

Nutrition balance score

Good
Glycemic Index
50
Low
Glycemic Load
27
High

Nutrition per serving

Calories422.7 kcal (21%)
Total Fat17.8 g (25%)
Carbs53.4 g (21%)
Sugars7.5 g (8%)
Protein16.5 g (33%)
Sodium1213.6 mg (61%)
Fiber6.6 g (23%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
First, make the sauce. Heat the olive oil and butter in a saucepan and add the shallots (or a small onion). Cook over a gentle heat until they're starting to soften, then add the mushrooms. Turn up the heat and cook for a few minutes, then add the garlic and cook for another two minutes. Add the herbs, the pour over the white wine (or vermouth). Bring to the boil and allow most of the liquid to evaporate, then add the tomatoes and stock. Season with salt and pepper then bring everything back to the boil. Turn down the heat and simmer for about 20 minutes until you have a rich sauce. To make the rolls, take 12 leaves from the cabbage and trim them, cutting out any thick, woody stems from the base. Bring a large saucepan of water to the boil, add the cabbage leaves and blanch then for 2-3 minutes until they're soft and pliable, but still fresh and green. Remove the leaves and allow them to cool, then dry them well. Preheat the oven to 200°C/Fan 180°/Gas 6. Remove the haggis from its wrapping and cut into 12 even slices. Shape each slice into a cylinder. Take a cabbage leaf and place a piece of the haggis across it, close to the bottom of the leaf. Fold in the sides and the leaf, then roll it up, enclosing the slice of haggis. Repeat with the remaining leaves and haggis. Cover the base of a shallow ovenproof dish with a third of the sauce. Arrange the stuffed Cabbage rolls over the sauce - they should fit fairly snugly. Pour the rest of the sauce around them. Cover the dish with foil and bake in the oven for about an hour, then serve piping hot.

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