Recipes
Vegan stuffed cabbage rolls
These flavour-packed parcels are crammed with spiced butternut squash, beans and a hit of chilli.
These flavour-packed parcels are crammed with spiced butternut squash, beans and a hit of chilli.
Cook: 35 Mins
Serves: 4
Price: £0.85 per serving
Nutritional Information
Each 526g serving contains
Energy
1057kj
252kcal
1057kj
252kcal
13%
Fat
2.1g
2.1g
Low
3%
3%
Saturates
0.5g
0.5g
Low
3%
3%
Sugars
22.6g
22.6g
High
25%
25%
Salt
0.21g
0.21g
Low
4%
4%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
201kj/48kcal
Typical energy values per 100g:
201kj/48kcal
Ingredients
6-8 large Savoy cabbage leaves
1tsp rapeseed oil
1 onion, chopped
2 cloves garlic, crushed
400g Frozen for Freshness Butternut Squash Chunks, thawed
1tsp cumin
Pinch crushed chilli flakes
400g tin Asda Mexican Style Bean Mix in Water, drained
500g Asda Tomato Passata with Chilli and Peppers
200g Asda Easy Cook Basmati White Rice
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Microwave the cabbage leaves for 1 min, then allow to cool.
3
In a frying pan, heat the oil on medium. Fry the onion and garlic for 6 mins until softened.
4
Add the butternut squash and cook for 6 mins. Take off the heat. Add the cumin, chilli flakes and mixed beans.
5
Pour the passata in the baking dish. Spoon the squash mixture into the cabbage leaves and fold into rolls. Put on the passata, seam-side down.
6
Bake for 15-20 mins until the passata is bubbling.
7
Cook the rice according to the pack instructions. Serve with the cabbage rolls and passata.