Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Repollo Relleno En Salsa De Chipolte (Stuffed Cabbage in Chipolte Sauce)

Grains - Rice - -

INGREDIENTS

1 head of cabbage
2 cups of cooked rice
1 T garlic, chopped
1/4 cup almonds, blanched and peeled
1/4 cup sliced green olives
1/4 cup parsley, chopped
1 t thyme
1/4 cup chopped zucchini
Sea salt to taste
Chipolte sauce
4 medium tomatoes, roasted
3 chipolte chiles, seeded and washed
2 cloves of garlic
Salt to taste

METHOD

Remove the centre core and outer leaves from 1 head of cabbage and drop it into boiling water. Lift out after a few minutes and remove the soft leaves. Repeat, immersing the head and removing leaves until you have separated 12 of them.

In a large bowl, mix the rice, garlic, almonds, olives, parsley, thyme, zucchini and salt. Put a portion of this mixture into the middle of each cabbage leaf, fold the sides over and then roll them up into a packet. Preheat the oven to 375F/190C.

To prepare the sauce, put the tomatoes, chillies and garlic in a blender and puree and strain. Add the salt to taste. Pour the sauce over the cabbage rolls, cover and bake for 20 minutes.

NOTES

'A Taste of Mexico' by Kippy Nigh.

posted by Mr Falafel

[post a new comment]