Cabbage Leaves with Caraway Cheese Stuffing

Cabbage Leaves with Caraway Cheese Stuffing

Serves 6

24 large cabbage leaves

175g chopped onion

frylight

750g extra light philladelphia cheese

½ tsp thyme

up to 2 heaped tbsp caraway seeds

1 heaped tbsp paprika

salt & pepper

2 eggs

2 tbsp healthy oil (1 tsp per person)

Blanch the cabbage leaves in boiling salted water for 7 mins until tender and pliable.  Drain & dry on a clean cloth or kitchen paper.

Cook onion gently in frylight and mix into the cheese with the thyme, caraway seeds and paprika.  Fill the cabbage leaves & roll up.

Fry the cabbage lightly, allowing 15 mins to heat through.  Serves with a tomato sauce.

Note:  Alternatively, put the cabbage rolls into a dish and cover with tomato sauce.  Bake covered, Gas 4/180ºC for 15 -20 mins.