adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sardine and herb cabbage parcels with cauliflower mash and beans
Sardine and herb cabbage parcels with cauliflower mash and beans
0 Likes
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Create a delicious, healthy weeknight meal with sardines, savoy cabbage, and veggies.
Ingredients:
  • 8 large savoy cabbage leaves, washed
  • 2 x 125g cans whole sardines in tomato sauce, mashed
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 62.50 ml loosely packed fresh continental parsley, chopped
  • 1 lemon, rind finely grated, juiced
  • 1 tsp fresh thyme leaves
  • 1 large garlic clove, finely chopped
  • 1 x 425g can crushed tomatoes (SPC brand)
  • 200g green beans, topped, halved crossways
  • 4.60 gm extra virgin olive oil
  • 300g cauliflower, cut into small pieces
  • 1 garlic clove, peeled
  • 40.40 gm thickened light cream (Pauls brand)
Instructions:
  • Preheat oven to 180°C. Boil cabbage leaves for 2-3 minutes until tender veins. Drain on paper towel. Repeat with remaining leaves.
  • Mix together sardines, breadcrumbs, parsley, lemon zest, 1 1/2 tablespoons lemon juice, thyme, and garlic in a bowl. Season with salt and pepper.
  • Lay cabbage leaves on a clean surface with the vein side up, then slice off the top of the thick center veins to make rolling easier. Spoon sardine mixture onto the center of the leaves and fold in the sides before rolling up to enclose the filling.
  • Spread a layer of tomatoes in the bottom of an ovenproof dish. Arrange the cabbage parcels on top. Cover with a lid or foil and bake in a preheated oven for 30 minutes or until the rolls are heated through.
  • For the cauliflower mash, simmer cauliflower and garlic until tender in a saucepan. Drain and blend in a food processor with cream until smooth. Season with salt and pepper. Reheat in the saucepan over medium heat.
  • Blanch beans in boiling water for 2 minutes until vibrant green and slightly crunchy. Drain and place back in the pan. Drizzle with olive oil, then season with salt and pepper. Toss delicately to evenly coat.
  • Plate the sardine and herb cabbage parcels, then generously drizzle with the remaining sauce. Serve alongside creamy cauliflower mash and flavorful beans.

Similar Recipes