by
Paul
Benhaim2 large onions, peeled and diced
450g flat mushrooms, diced
175g couscous, cooked
11/2 litres tomato juice or vegetable or mushroom stock
1 tbsp hulled hemp seed
25g hemp flour
Salt and pepper to taste
Slice through the base of the cabbage and cook whole in salted
boiling water until tender. Drain. Melt 50g of butter and fry onions
until soft. Add mushrooms. Mix with couscous and season well.
Separate the cabbage leaves and place a spoonful of the filling on
each leaf, wrapping up the ends to form a parcel. Heat the oven to
200°C, 400°F. Grease a roasting tin and fill with the cabbage
parcels, packed closely together. Pour over juice or stock to cover.
Cover with foil and bake for 20 minutes. Remove foil and bake for
further 10 minutes. Mix together butter, hempseed, flour and
roasting juices to make a gravy. Serve parcels covered in the
gravy. Hulled hemp seeds also make a suitable garnish.
Crunchy
Apple
Avocados
RVGS
2 avocados
2 red apples, finely diced