Baked stuffed cabbage parcels with tomato and chilli

Ingredients

For the cabbage parcels

• 1 large red cabbage
• Spray oil
• 1 red onion, diced
• 1 clove garlic, pureed
• 1 tbsp tomato puree
• 200 g soya mince
• 1 tbsp chopped fresh flat leaf parsley

For the sauce

• 2 tbsp vegetable oil
• 1 red onion, peeled and diced
• 2 cloves garlic, peeled and chopped
• 2 red chilli, thinly diced
• 2 red peppers, diced
• 1 carrot, peeled and diced
• 1 tin chopped tomatoes
• 1 tbsp chopped fresh basil
• 4 baked sweet potatoes or brown rice, to serve

Method

For the cabbage rolls

1. Peel off the outer leaves from the cabbage and blanche in boiling water to soften them up. Chill in cold water, drain and set aside.
2. In a saucepan, heat some spray oil, add the onion and cook until soft and coloured. Add the garlic and tomato puree and cook for a further 1 minute. Add the soya mince and chopped parsley and combine thoroughly.
3. Stuff the cabbage leaves with the soya mix, folding the leaves over to form parcels and put into an ovenproof dish join side down.

For the sauce

1. In another saucepan, heat 2 tbsp vegetable oil over a medium heat, add the onion and cook until soft. Add the garlic and chilli and cook for 1 minute. Add the red pepper and carrot and cook for 2 minutes. Add the chopped tomatoes and bring to a simmer. Cook for 5 minutes. Add the basil and check the seasoning.
2. Pour over the cabbage leaves and bake in the oven on a medium heat for 20 minutes.
3. Serve with baked sweet potatoes or brown rice.

TIP: Swap to spray oil for a lower fat meal