Cabbage Rolls with Zesty Herby Filling

Cabbage Rolls with Zesty Herby Filling

Cabbage rolls are a traditional Hungarian dish, but these take a different direction. Filled with a zesty mix of eggplant, brown rice, herbs, seeds and spices, it brings a rich and “hearty” style without being too heavy.

Makes: 6 rolls

GF, V

=R1=

Cabbage Rolls with Zesty Herby Filling

By: Meg Thompson

Cabbage rolls are a traditional Hungarian dish, but these take a different direction. Filled with a zesty mix of eggplant, brown rice, herbs, seeds and spices, it brings a rich and “hearty” style without being too heavy.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 eggplant, diced into 1cm pieces
  • 1–2 tbsp olive oil
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 cup cooked brown rice
  • 1 clove garlic, peeled & finely chopped
  • Big handful parsley leaves, chopped
  • 7–8 mint leaves, chopped
  • 70–80g feta, crumbled
  • ½ cup sunflower seeds or pepitas
  • 1 egg, whisked
  • ½ tsp lemon zest
  • ¼ tsp salt or more to taste
  • ¼–½ tsp chilli flakes
  • ½ cup diced tomatoes
  • 6 cabbage leaves

Method


  • Preheat oven to 190°C.
  • Drizzle eggplant with 1–2 tbsp olive oil and good sprinkle of salt and place in oven for 25 mins, or until eggplant is tender.
  • Gently warm cumin and coriander seeds in small frying pan until fragrant, and then crush with mortar and pestle, or with the side of a knife.
  • Combine eggplant, seeds and remaining ingredients in bowl.
  • Cut off and discard any particularly tough parts of cabbage leaves and gently steam until just tender.
  • Lay out 1 cabbage leaf and add around ½ cup mixture, rolling up to large cigar or cone shape, whichever works best with leaf shape. Continue with remaining leaves.
  • Place rolls onto baking tray, drizzle with a little oil and bake for around 20 mins, or until leaves are golden and tender.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t155525.446

Pan-Fried Fennel, Potatoes & Pine Nuts

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t154759.818

Crispy Potatoes & Fennel with Creamy Lemon & Herb Dressing

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t154337.940

Asparagus, Fennel & Spinach Soup with Toasted Pepitas

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t153917.658

Oven-Baked Fennel with Pecorino