Cabbage Rolls with Beans

Ingredients

• •12 white cabbage leaves
• •1 tbsp sunflower oil
• •1 onion, finely chopped
• •100 g dried white beans, soaked overnight
• •600 ml chicken stock
• •Salt
• •1 tbsp tomato paste
• •Juice of 1 lemon

Preparation

1. 1

   Heat the oil in a pot. Add the onion and cook 5 minutes until lightly colored. Drain the beans and add with the chicken stock. Bring to a boil. Lower the heat and cook 1 hour until the beans soften.

2. 2

   Meanwhile boil salted water in another pot. Trim the hard parts off the cabbage leaves and blanch two at a time until pliable. Drain carefully, hold under running cold water, then dry on a paper towel.

3. 3

   Drain the beans and mash with a wooden spoon. Stir the tomato paste, half the lemon juice, salt and pepper into the bean purée.

4. 4

   Put a tablespoon of the bean mixture at the base of a cabbage leaf, fold the two sides in and roll up. Make 8 cabbage rolls this way.

5. 5

   Line a large pot with the remaining leaves. Put the rolls on top. Drizzle the rest of the lemon juice over the rolls. Add cold water to cover and sprinkle salt. Invert a porcelain plate over the rolls.

6. 6

   Cover the pot and bring to a boil. Cook over low heat 1 hour. Serve the rolls on a warm plate.