I confess I am currently obsessed with cabbage. Cabbage, cabbage, cabbage. Red, white, savoy. Steamed, souped, stir-fried and slawed. Why? To this I am clueless. Perhaps my body is craving something. Cabbage is packed full of nutrients (as long as not overcooked). Cruciferous cabbage is widely reported to be supportive to the digestive tract, full of cancer preventing nutrients, cholesterol lowering etc. I'm not a nutritionist. I just am liking it right now. Next week...who knows?
This recipe is simple, with only 5 ingredients and I LOVE it hot from the steamer or cooled the next day from the fridge. Fun to make too. I also absolutely LOVE this filling wrapped in vine leaves. The flavour is sensational. Alas, my ethnic store is 1 hour away.
LEMONY STUFFED CABBAGE PARCELS
Ingredients
For the filling
1 cup yellow split peas (soaked overnight) TIP: SAVE TIME & ENERGY make more of the mix and freeze to make soup, stews, curry etc
1 large onion chopped finely
juice of 1 lemon
1 tsp salt (or to taste)
3 cups water (approx)
2 tbs chopped fresh mint
8 large cabbage leaves (remove tough lower stem as it will make folding difficult)
cocktail sticks or kitchen twine
Method
1.heat the oil and saute the onions
2.pour on water (boil in kettle to speed the process)
3.Add the split peas and salt and cook until al dente (do not over cook to a mush) . approx 30 mins keep an eye on water levels, you want most of the water absorbed.
4.remove any excess liquid and add the mint and lemon juice. Allow to cool.
5.take the leaves and place 2-3 tablespoons of mixture into the centre and then wrap up the top and bottom before rolling in the sides. (if you are using vine leaves (YUM) then ensure the veins are towards you)
6.carefully place in a steamer for approx 10mins, until cabbage leaves are cooked.
So nice. Eat straight away or cool and chill the lovely bundles in the fridge.
Alternative suggestion - you could use brown rice instead of the split peas. Best served cold.
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