something new :)

Stuffed cabbage in tomato sauce served with risotto.

Stuffed Cabbage
6 Cabbage leaves (boiled in water for about 6 minutes)
250g red lentils
250g yellow split peas
salt
pepper
chilli powder

Tomato Sauce

1 large onion sliced
2 cloves of garlic crushed
2 tins of chopped tomatoes
2 tabsp of tomato puree
1 pint of water
2 tbsp of dried Italian herbs (optional)
Pre heat oven to gas mark 4

While the cabbage is boiling,place lentils and yellow split peas into another pan with boiling water add spices and leave to cook till lentils and split peas are soft.
Drain cabbage leaves and leave to cool.

At the same time make the tomato sauce
fry one large onion, 2 cloves of crushed garlic when cooked place in a casserole  dish or baking tray
add the tomatoes, tomato puree and stir.



Next make get a cabbage leaf and place large spoonfuls of lentils into and roll up in a pasty shape and place into the casserole dish with the tomatoes. do this till the cabbage leave have all been filled.
Next place the water over the cabbage leave and lightly mix it with the tomato sauce. add more salt and pepper and place in the oven for about 40 minutes.

Whilst this cooking make the risotto.

300g Tesco Long Grain Rice (40p per kilo)
2 veg stock cubes ( 8 cubes for 10p sainsburys basics)
water (paid for courtesy of northumbrian water)
2 garlic cloves (from 20p head of garlic)
black pepper (1p)
cheese (about 35p) 
 onion (15p)


Risotto

one large onion chopped and finely sliced.
2 garlic cloves (crushed)
300g of long grain rice
1litre of veg stock 
1 tbsp of black pepper
30 grams of strong cheddar cheese


Fry onions  and garlic till soft
add the rice and stir till fully coated in oil
Then  add the stock bit by bit till fully absorbed.
If the rice isn't cooked just add more water till it it.
Add the cheese and fully stir into the risotto.
Place the cabbage onto a plate with some tomato sauce and risotto and serve.

Makes a very filling meal  :)


Till tomorrow :)