Squash spicy bean stuffed cabbage leaves rgb fl

Vegan stuffed cabbage rolls

These flavour-packed parcels are crammed with spiced butternut squash, beans and a hit of chilli

By , 30 October 2019

(17 votes)

Vegan stuffed cabbage rolls

  • 35 Mins

  • Serves: 4

Nutritional Info
Each 526g serving contains

  • Energy

    1056KJ

    252KCAL

    13%

  • Fat

    2.1g

    low

    3%

  • Saturates

    0.5g

    low

    3%

  • Sugars

    22.6g

    low

    25%

  • Salt

    0.21g

    low

    4%
3
of your 5-a-day
of your reference intake.
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

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Microwave the cabbage leaves for 1 min, then allow to cool.

  • In a frying pan, heat the oil on medium. Fry the onion and garlic for 6 mins until softened.

  • Add the butternut squash and cook for 6 mins. Take off the heat. Add the cumin, chilli flakes and mixed beans.

  • 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.

  • Bake for 15-20 mins until the passata is bubbling.

  • Cook the rice according to the pack instructions. Serve with the cabbage rolls and passata.