So I planned to make a risotto this evening but I didn't make it to the grocery store and forgot that today's a holiday and they close early.
so while searching through the fridge and cupboards I came up with this little concoction . The filling can also make a delicious stuffed pepper
so the ingredient list is up for interpretation, I used whatever I had that needed to be used up:
1 onion diced
4 cloves garlic diced (I love garlic)
2 small potatoes diced
1 green pepper diced
1 red pepper diced
the bit of zucchini i had left diced
half of a pack of mini Bella's diced
1 cup carrots diced
2 stalks of celery diced
1 1/4 cup wine- now pout that one cup in to a glass and drink up!! enjoy the cooking experience!!!
head of cabbage
1 cup veg broth or water
red chili flakes
salt and pepper to taste
parsley
1 can diced tomatoes
tomato paste
tomato sauce (homemade or store bought)
oil
2 cups rice
filling:
saute onions and garlic in pan with oil add chili flakes to taste
add wine
mix in rest of diced veggies
add 1 cup of water or veg broth
cook until veggies start to soften
add seasoning to taste
add diced tomatoes and tomato paste
add rice
mix
try the mix and adjust flavouring as desired
while making the filling remove the core of the cabbage and boil for 8 minutes
run under cool water to cool cabbage enough to handle
carefully peel the leaves off one at a time and trim off the hard stems
pre heat the oven to 350 degrees
place filling on leaves and carefully roll the cabbage around careful not to tear
place in oven safe dish and top with tomato sauce (I used a store brand spicy sauce!)
bake at 350 for 30 minutes
serve and enjoy with a salad
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