These vegetarian cabbage rolls cooked in Rosella Condensed Tomato Soup make a great family meal. Filled with rice, grains, mushrooms and more veggies, you can serve with mashed potato and crusty bread to soak up every drop of that tasty tomato soup.
Ingreadient:
- 8-10 large green cabbage leaves
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 200g white mushrooms, finely diced
- ½ cup finely diced carrot
- ½ cup finely diced zucchini
- 250g microwaveable sachet of 7 ancient grains (see tips)
- 2 eggs
- Salt and pepper to taste
- 2 x 390g cartons Rosella Condensed Tomato Soup
- 1 cup (250ml) vegetable stock
- Basil leaves for garnish
- Serve with mashed potato and crusty bread
Direction:
- Steam cabbage leaves and set aside to cool (see tips). Heat oil in a large deep pan and cook onion, garlic and mushroom for 3 minutes. Add carrot and zucchini and continue cooking for a further 5 minutes or until softened. Transfer to a bowl and cool slightly
- Add unheated 7 ancient grains sachet and eggs. Season with salt and pepper. Add 2 tbsp of condensed tomato soup to the mixture and mix well. Set aside
- Transfer steamed cabbage to a chopping board and pat dry with paper towel. Cut out thick centre vein from each cabbage leaf. Spoon 2 heaped tbsp of mixture along the base of the leaf. Roll up cabbage leaf, folding in sides, to enclose filling. Repeat with remaining leaves and filling
- Add condensed tomato soup and stock to a large deep pan. Bring to a simmer and nestle cabbage rolls in the sauce in a single layer. Cover. Reduce heat to low and simmer for 20-25 minutes
- Garnish with basil and serve with mashed potato and crusty bread
