These vegetarian cabbage rolls cooked in Rosella Condensed Tomato Soup make a great family meal. Filled with rice, grains, mushrooms and more veggies, you can serve with mashed potato and crusty bread to soak up every drop of that tasty tomato soup.
Steam cabbage leaves and set aside to cool (see tips). Heat oil in a large deep pan and cook onion, garlic and mushroom for 3 minutes. Add carrot and zucchini and continue cooking for a further 5 minutes or until softened. Transfer to a bowl and cool slightly
Add unheated 7 ancient grains sachet and eggs. Season with salt and pepper. Add 2 tbsp of condensed tomato soup to the mixture and mix well. Set aside
Transfer steamed cabbage to a chopping board and pat dry with paper towel. Cut out thick centre vein from each cabbage leaf. Spoon 2 heaped tbsp of mixture along the base of the leaf. Roll up cabbage leaf, folding in sides, to enclose filling. Repeat with remaining leaves and filling
Add condensed tomato soup and stock to a large deep pan. Bring to a simmer and nestle cabbage rolls in the sauce in a single layer. Cover. Reduce heat to low and simmer for 20-25 minutes
Garnish with basil and serve with mashed potato and crusty bread
Tips & Hints:
We used Coles 7 Ancient Grains. Use any type of microwave rice if it's not available.
To steam cabbage leaves: separate leaves by cutting out the core from the base of the whole cabbage. Ease away the leaves and separate. Place into a large microwave-safe bowl and add 2 tbsp water. Cover with cling film and cook on High (1000 watts) for 5 mins. Stand for a few minutes to finish cooking and cool slightly. Be careful as steam will burn. Alternatively, dip cabbage leaves into a large pan of boiling water for 1 minute. Place directly into a colander and rinse under cold water. Pat dry before using.
Both green and savoy cabbage will work for this recipe.
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