Recipes
Recipes

Vegan stuffed cabbage rolls

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

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

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(26 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 85p per serving

Nutritional Information

Each 526g serving contains

Energy
1057kj
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

1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Microwave the cabbage leaves for 1 min, then allow to cool.
3
In a frying pan, heat the oil on medium. Fry the onion and garlic for 6 mins until softened.
4
Add the butternut squash and cook for 6 mins. Take off the heat. Add the cumin, chilli flakes and mixed beans.
5
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.
6
Bake for 15-20 mins until the passata is bubbling.
7
Cook the rice according to the pack instructions. Serve with the cabbage rolls and passata.