Home | Veggie Table - Show #16

Veggie Table - Show #16

Spinach &Rice Stuffed Cabbage Leaves

• 2 tbsp (25 mL) -- Vegetable oil
• 1 x 10 oz (250 g) -- Package of mushrooms, chopped
• 1 -- Medium onion, minced
• 1 tsp (5 mL) -- Minced garlic
• 1 tbsp (15 mL) -- Panang Curry base
• 1 x 9 oz (225 g) -- Package of frozen chopped spinach, thawed and drained.
• 3 cups (750 mL) -- Prepared soft jasmine rice
• 1 (approx. 3 lbs/1.5 kg) -- Head of cabbage
• 1 -- Recipe of Panang Curry Sauce
  (OR 8 fl oz (255 mL) -- Patak's Vindaloo Sauce)

* Panang Curry Sauce

• 1 tbsp (15 mL) -- Vegetable oil
• 1 tsp (5 mL) -- Panang Curry base
• 1 x 14 oz (350 g) -- Tin of coconut milk
• 1 tsp (5 mL) -- Seasoning sauce

Heat oil. Add mushrooms, onion and garlic. Sauté until onions are soft. Add Panang Curry base. Sauté 3 minutes more. Remove pan from heat. In a large bowl, combine spinach and rice, and sauté the mixture until well blended. Lay cabbage leaves on counter with core facing you. Spoon approximately ¼ cup of the stuffing into the centre of each leaf. Lifting core end, roll up and over, tucking in end to complete the rolling. Place rolls into baking dish, seam side down. Cover baking dish with aluminum foil and bake @ 350 degrees for 40 minutes.

* FOR SAUCE: Heat oil in a small saucepan. Sauté Panang Curry base in oil over medium heat for one minute. Add coconut milk and seasoning sauce, stirring together well. Lower heat and simmer for one to two minutes. Makes two cups.