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Middle Eastern Stuffed Cabbage Wraps with a Tomato Aubergine Sauce

Ingredients for the wraps

Method

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  1. Slice 2 aubergines in half lengthways and slash the flesh. Drizzle on some olive oil, salt and pepper. Roast in your oven at 200 degrees for 25 minutes. 

  2. Heat a large frying pan and add a dash of olive oil. When the oil is hot add your red onion, ginger and garlic. Season with salt and pepper and sauté for 5 minutes. Next add the red pepper and aubergine. Fry for a further 10 minutes. If the pan gets dry add a dash of water

  3. Next add the cumin, coriander and mixed spice. Cook the spices out for 2 minutes. 

  4. Finely add the lentils, parsley and lemon and fry for a further 10 minutes. Taste and adjust the seasoning with salt and pepper. Remove from the pan and set aside. 

  5. In the same pan prepare the sauce. Add a dash more olive oil to the pan and add the diced red onion and garlic.. Season with salt and pepper and sauté for 5 minutes. Dice your oven baked aubergines into pieces and add them to the pan. 

  6. Next add the remaining ingredients for the sauce and cook out for 5 minutes. Blend the mixture to form a sauce using a food processor. Set aside. 

  7. Before creating the wraps you need to blanch your cabbage. Separate 8 wraps from the cabbage. Place in a large saucepan filled with salted boiling water. Cook for 2-3 minutes and then immediently place into ice water. When all wraps have been prepared drain in a colander and pat dry using kitchen paper. 

  8. Stuffed the lentil mixture inside the wraps and fold tightly. Place inside a baking tray large enough to fit the 8 wraps. Top with the tomato and aubergine sauce. Bake in the oven at 200 degrees for 30 minutes. Enjoy!

  • 8 large savoy cabbage leaves 

  • 1 diced red onion 

  • 2 crushed garlic cloves 

  • 2x2 cm knob of ginger diced

  • 1 diced red bell pepper 

  • 1 finely chopped aubergine 

  • 1/2 tsp ground cumin 

  • 1/2 tsp ground coriander 

  • 1/2 tsp mixed spice

  • Handful of fresh parsley 

  • 1 cup cooked green lentils 

  • Juice of 1/2 lemon

  • Salt and pepper 

  • 1 diced red onion

  • crushed garlic cloves

  • 2 aubergines 

  • 1 + 1/4 cups tinned tomatoes 

  • 1/2 tsp mixed spice 

  • Juice of 1/2 lemon

  • Handful of parsley 

  • Salt and pepper

Ingredients for the sauce

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