Salsa Verde Stuffed Cabbage Rolls with Roasted Celeriac Mash
One thing you can be sure of is that as the temperature drops my meals will steer themselves firmly over to the cosy, whilst also remaining delicious, simple & stupidly nutritious too. I hope you’ll join me in this marvel of a meal-prep idea sometime soon, it was a totally random experiment but it worked out epically.
Key Facts
- High in fibre & protein
- Great for the gut
- Prep ahead
- Family friendly
Ingredients
- SALSA VERDE
- 2 garlic cloves
- 1 bunch parsley
- 1 handful mint
- Juice & zest 1 unwaxed lemon
- 1 tbsp pumpkin seeds
- ROLLS
- 400g pasture raised chicken or turkey breast
- 4 large cabbage or spring greens leaves
- SAUCE
- 200g passata
- 1 onion
- 1 red pepper
- 1 tbsp oregano
- salt & pepper
- MASH
- 1 small celeriac.
Preparation
01
Preheat your oven to 200°C. Peel & chop the celeriac into chunks, bake for 15-20 minutes until tender.
02
Meanwhile roughly chop your onion & pepper for the sauce, add to a pan with a splash of water & steam sauté (lid on) for 5 minutes on low. Add the passata + seasonings & 1/2 cup water, leave to simmer for 15 minutes.
03
Now add your salsa verde ingredients to a food processor, blitz until you have a coarse paste.
04
Roughly chop the poultry & blend into the salsa verde until you have a well combined mixture.
05
Bring a pot of water to the boil & dip the cabbage leaves in for 30 seconds each. Pat dry then add 2 heaped spoons of your mix to the centre of the leaf. Roll up tucking the edges under. Place in a casserole dish.
06
Blend your sauce & spoon over, cover the dish & bake for 30 minutes then remove the lid for the final 5 minutes.
07
Whilst that’s cooking purée your celeriac, season to taste & thin with a little milk, butter, olive oil or hot water if you wish.
Leftovers will last in the fridge for 4 days.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
