Mereja

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

Written by

vegan-food.net

in

Daily Random Recipe

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.

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