Cabbage Stuffed with Wild Rice and Eggplant
8 large cabbage leaves (green or savoy cabbage)
Blanch the cabbage leaves in boiling water for several minutes, until tender. Cut out any tough spine that remains.
1 1/2 pounds eggplant, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons blended oil
12 mushrooms, sliced
1/2 cup broth
3/4 cup cooked wild rice
pinch of thyme
pinch of ground rosemary
salt and pepper
2 eggs, slightly beaten
1 cup stock or water
1 bay leaf
1 carrot, sliced
1 celery stalk, sliced
Coat the slices of eggplant with a little oil. Place them on a baking sheet and bake at 375 for 10 to 15 minutes or until tender. Cool, skin and cut into cubes.
Sauté the onion and the garlic in the blended oil until soft. Add the eggplant, mushrooms and broth. Simmer for five minutes. Add the wild rice, thyme, rosemary, and salt and pepper to taste. Cook until most of the liquid has evaporated.
Remove from heat and mix in the eggs. Place a large spoonful of this stuffing on the center of each leaf. Fold the leaf around it as you would wrap a package. Secure the loose ends with a toothpick. Place the cabbage bundles in one layer in a large frying pan. Add the stock, bay leaf and carrot and celery. Simmer covered for 30 minutes.
The stuffed cabbage can be cooled in the broth and reheated later. Makes four to six servings
Mmmmmm.... yummie! I had left over cabbage and mushrooms and a big, glossy aubergine when I came across this recipe. I made it last night and was in high heaven. Healthy and lots and lots of taste. I emailed it to my whole family of eggplant lovers.
I substituted natural organic rice for the wild rice, only because I didn't have any - and it was a success. Can't wait to make it again with wild rice.
Claudia, Location not stated.
Click Here to Comment on This Recipe