Stuffed Cabbage Rolls: Vegetarian recipe
Serves: 2 as a main meal
  • 12 - 14 leaves from a small green cabbage, washed
  • ½ cup uncooked rice
  • 1 can chopped tomatoes
  • 6 - 8 dried apricots, chopped
  • 1 tablespoon pine nuts
  • 1 slice wholemeal bread, crumbed
  • 1 small onion, peeled and chopped
  • ⅛ teaspoon Marmite
  • Fresh black pepper
  • Pinch nutmeg
  • Olive oil
  • Grated cheese or Parmesan (optional)
  1. Set a full kettle to boil.
  2. Place the rice in a bowl and cover with boiling water. Set aside to soak the rice.
  3. Add a little olive oil to a frying pan and soften the onion over a medium heat.
  4. Cook until golden.
  5. Add the cabbage leaves to a large pan, pour boiling water over leaves and boil the on stove for about a minute.
  6. Strain the water from the cabbage leaves and place them on a plate or chopping board.
  7. Stir the Marmite into the onions. Remove from the heat and add to a large bowl.
  8. Add the crumbed bread, pine nuts, apricots, nutmeg and pepper.
  9. Drain the soaking rice and add tothe bowl.Combine all ingredients well.
  10. Cut away the hard spines of the cabbage leaves.
  11. Put a spoonful of the stuffing mixture onto each leaf and roll. (See photograph below) Don't roll them too tightly.
  12. Place them in the frying pan you used for the onion.
  13. Pour the contents of the can of tomatoes over, add black pepper and bring to a boil.
  14. Simmer for about fifteen minutes or until the rice is cooked.
  15. Serve with grated cheese sprinkled over if desired.
Recipe by JAQUO Lifestyle Magazine at