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.
