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Ingredients :
Serves 4
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8 large green cabbage leaves
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1 tbsp vegetable oil
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1 carrot, peeled and cut into matchsticks
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125g / 4oz fresh pork mince
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50g / 2oz button mushrooms, wiped and
sliced
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1 tsp Chinese five-spice powder
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50g / 2oz cooked long-grain rice
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juice of 1 lemon
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150ml / ¼ pint gluten-free chicken stock
For the tomato sauce :
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1 tbsp vegetable oil
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1 bunch spring onions, trimmed and
chopped
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400g can chopped tomatoes
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1 tbsp freshly chopped mint
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freshly ground black pepper
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Method :
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Preheat the oven to 180°C/350°F/Gas
Mark 4, 10 minutes before cooking. To make the sauce, heat the oil in a
heavy-based saucepan, add the spring onions and cook for 2 minutes, or
until softened.
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Add the tomatoes and mint to the
saucepan, bring to the boil, cover, then simmer for 10 minutes. Season
to taste with pepper. Reheat when required.
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Meanwhile, blanch the cabbage leaves in a
large saucepan of lightly salted water for 3 minutes. Drain and refresh
under cold running water. Pat dry with absorbent kitchen paper and
reserve.
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Heat the oil in a small saucepan, add the
carrot and pork mince and cook for 3 minutes. Add the mushrooms and
cook for 3 minutes. Stir in the Chinese five-spice powder, rice and
lemon juice and heat through.
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Place some of the filling in the centre
of each cabbage leaf and fold to enclose the filling. Place in a
shallow ovenproof dish seam-side down. Pour over the stock and cook in
the preheated oven for 30 minutes. Serve immediately with the reheated
tomato sauce.
Nutritional Facts per 100g :
energy 126kcals/524kj protein 7g carbohydrate 6g fat 9g fiber 0.7g sugar 1g sodium 0.1g
√ cow's
milk-free
√
egg-free
√
gluten-free
√ wheat-free
√ nut-free
√ seafood-free |
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