1 savoy cabbage
3 medium courgettes
1 large onion
300 g mushrooms
2 garlic cloves, pressed
300 g bulgur wheat, cooked
1 tbsp butter
600 ml vegetable stock
sea salt and freshly ground pepper
400 g passata
2 garlic cloves, thinly sliced
1 small red chilli (medium), thinly sliced, seeds removed
1 tbsp olive oil
Heat the oil in a large sauce pan. Add the chilli and garlic and cook for 2 minutes.
Pour in the passata and bring to boil. Whizz it up with a hand blender or in a food processor until smooth.
Season with sea salt and freshly ground pepper.
Grate the mushrooms and courgettes on a coarse grater and chop the onion.
Heat the butter in a large frying pan, add the onion and garlic, sauté for 2 – 3 minutes.
Add the grated mushrooms and courgettes, cook over a medium heat for 10 – 15 minutes, until all the water from vegetables has evaporated.
Transfer into a large mixing bowl, mix with the cooked bulgur and season with salt and pepper.
Bring a large pot of water to a boil.
Remove the core from the cabbage and separate the leaves, wash them.
Place the leaves in the pan with the boiling water and cook them for 4 – 5 minutes to soften them.
Once soft, remove them and allow to cool.
To stuff them, place each leave on a flat surface (seam side down), place 1 or 2 tablespoons of stuffing on top (depending on the size of the leaf) and roll them up, tucking the sides of the leaf in as you roll. You will need 8 – 9 leaves.
Once rolled up, cover the bottom of a large ovenproof dish with the remaining leaves, place your stuffed rolls on top and pour in the stock (stock should cover the rolls completely).
Cover tightly with a kitchen foil and place in the oven (160°C, 140°C fan assisted).
Cook for 45 – 50 minutes, until the cabbage leaves are soft.
Serve hot with the tomato sauce.