A wheat and meat free cannelloni meal. Ideal for any plans to give up meat and cut back on wheat in the New Year! We realised recently that our diets are predominantly meat-based so we’ll be giving this one a try. Thanks for the inspiration Waitrose.
1 medium essential Waitrose Savoy Cabbage
1 tsp olive oil
2 shallots, finely chopped
1 clove garlic, crushed
100g chestnut mushrooms, chopped
1 tsp caraway seeds
½ x 250g tub essential Waitrose Italian Ricotta
50g LOVE Life Pine Kernels, toasted
350g tub essential Waitrose Tomato and Basil Sauce
Crusty bread, to serve
- Preheat the oven to 200ºC, gas mark 6. Remove 8 outer leaves from the cabbage and shred the remainder, discarding any thick stalks. Cook the whole leaves in a large pan of boiling water for 2–3 minutes until tender. Drain and run under cold water then pat dry with kitchen paper. Cut out the base of the central stalk on each leaf.
- Heat the oil in a large non-stick frying pan and add the shallots, garlic and mushrooms. Cook for 3–4 minutes, stirring, until softened then add the shredded cabbage, caraway seeds and a dash of water. Season and cover the pan. Cook over a gentle heat for 5 minutes until the cabbage is very tender. Stir in the ricotta and toasted pine kernels.
- Spoon the sauce into the base of an ovenproof dish. Using a teaspoon, divide the mushroom mixture between the cabbage leaves and roll up into neat parcels, folding in the ends. Tuck into the dish so they fit neatly. Bake for 15 –20 minutes until heated through. Serve with crusty bread.
Nutrition 365kcals/13.9g protein/39.2g carbohydrate/12.2g sugars/17g fat/4.1g saturated fat/7.3g fibre/1.4g salt per serving