Stuffed Cabbage Leaves

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Stuffed Cabbage Leaves Ingredients

12 lg Outer leaves from a large	1/2 ts Ground allspice
4 oz Bulgar wheat or long grain	Salt and freshly ground
2 tb Vegetable oil	2 oz Toasted chopped hazelnuts
1 Onion; finely chopped	1 200 gram pac curd cheese or
2 oz Dried ready to eat apricots;	; cheese
1 md Carrot; finely grated	1 400 gram tin chunky chopped
1 oz Raisins

Instructions for Stuffed Cabbage Leaves

Pre-heat the oven to 350F. Bring a large pan of water to the boil, add the cabbage leaves, bring back to the boil and cook for 1-2 minutes. Drain (reserving 1/2 pint of the cooking water) and refresh in cold water. Drain thoroughly then pat each leaf dry with a clean tea towel. Cut out the tough stalk from each leaf. In a small saucepan, heat the oil and saut? the onion for 1-2 minutes to soften, stir in Bulgar wheat, apricots, carrots, raisins seasoning and the allspice and mix well together. Add the reserved cooking water and bring to the boil. Reduce the heat and simmer for 10-15 minutes until all the liquid has been absorbed. Leave to cool. Stir in the hazelnuts, soft cheese and season to taste. Divide the mixture between the cabbage leaves and fold into parcels. Arrange in a shallow oven proof dish, cover with the chopped tomatoes then cover the complete dish with foil. Cook in the oven for 30 minutes. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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