Wednesday 21 January 2015


We're more than halfway through the vegan challenge!! I can't believe how fast this is going... Okay. So. Brace yourself for a truly flavour-packed recipe that's healthy, filling and the epitome of comfort food. Cabbage rolls exist in various forms but this is my take on it...I simply added things as I went along and hoped for the best. Good thing it turned out so delicous, even if I do say so myself ;) 

Have you experimented at all so far during the challenge? I'd like to hear all about it if you have!


(serves 2-3)
- 6 large cabbage leaves
- handful chopped peanuts
For the peanut sauce:
- 1 tin chopped tomatoes
- 1 red bell pepper
- 2 or 3 small chillies (chopped)
- 2 small red onions (cut into rings)
- 1 galic clove (finely chopped)
- 1 tbsp olive oil
- 1 tbsp peanut butter
- salt to taste
For the filling
- 1 small sweet potato (cooked, flesh only)
- 1 cup cooked beans
- 1/2 tsp curry powder
- 1 tsp dried thyme

Fill a large pot with lightly salted water and bring to a boil. Add the large cabbage leaves and blanch for about 8-10 minutes to soften the leaves a little. Take out and allow to cool. Then use a small knife to trim the thick part of the rind so that the leaf can fold easily.

Start to make the peanut sauce. Blend the chopped tomatoes with the red bell pepper and 2 chillies to form a slightly chunky sauce. Heat some olive oil in a large saucepan and sauté the chopped red onions and garlic for a minute or so, stirring constantly. Add the blended tomato/pepper sauce and some extra chopped chilli if you want the extra spice. Turn the heat to medium. Allow to boil for 5 minutes before stirring in a tablespoon of peanut butter. Season with a bit of salt, turn the heat down and allow to simmer for another 10-15 minutes.

To make the filling, mash all the filling ingredients together in a large bowl.

To assemble the cabbage roll, place about a tablespoon of the filling into the centre of the leaf, fold one side over and roll the cabbage into a parcel and tuck in the sides on each end to secure. Repeat the process with the rest of the leaves and filling. Arrange the cabbage rolls into a rectangular baking dish, seam side facing down.

Spoon the red peanut sauce evenly over the top. Bake in a pre-heated over, gas mark 6, for 15-20 minutes until piping hot.

Serve with some chopped peanuts sprinkled over the top!

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