Are you one of those people who think that vegans eat only grass and lettuces? Do you want to know the truth, the real truth?
I give you my favorite Greek Inspired Vegan recipe!
- a medium size Organic Cabbage (any type, my favorite is the Savoy)
- 1.5 cups of Organic Tomato Passata (carton or fresh tomatoes, if they are in season. Never buy can tomatoes, here is why.)
- 1/2 cup of organic sultanas
- 1/2 cup of organic pine nuts
- 1/2 tbsp of cinnamon powder
- 1/2 tsp of clove powder, cardamom powder, nutmeg powder
- 1/2 tsp of Greek saffron
- 2 cups of quinoa or 1.5 cups of white rice (or mix and match)
- 3 tbsp of Greek organic Olive Oil
- Salt and pepper to taste
The 5 easy steps to mouth heaven:
- Separate the leaves of the Cabbage with care, so they don’t break. Don’t worry if you can’t! There is a trick, just follow the next step.
- In a big pot with boiling water add the leaves of the cabbage or the whole cabbage. If you are adding the leaves, switch of the stove and wait for them to soften for 5 minutes. If you have the whole cabbage keep the stove on for up to 10 minutes (depending on the strength of your kitchen stoves)
- Mix all the other ingredients together in a big bowl. If they are too dry add some more tomato passata. You want your mixture to be moist but not watery.
- Separate the leaves gently, if you haven’t already and after they have cooled down fill them with a teaspoon or more if the leaves are big, of the mixture. Roll the bottom edge then the two sides and then roll the cabbage leaf all the way till the end. If the mixture is seeping out, you have added too much. Do the same for all the leaves.
- In an empty pot place the cabbage rolls next to the each other without any gaps between them. Then place a plate on top of the cabbage that fits inside the pot and pour enough water to cover the rolls. Put the lid on and cook on low heat. Check after 20 minutes, if the water has absorbed. Taste one and check that the quinoa is done – your food is ready!
A great MEZE food to have with friends. Who would have thought you can make that with cabbage, hey?