Stuffed cabbage leaves with mashed potatoes and tomato fondue
Comfort food gets a meat-free twist in this hearty veggie bake. Tender Savoy cabbage leaves are stuffed with honey-roasted winter veg and Nanna Tate’s Cheesy Mash Bake, then baked in a rich tomato fondue. A wholesome, warming dish that’s full of festive flavour and perfect for cosy winter dining.
Ingredients
Metric
Imperial
Honey roasted vegetables
- 3 carrots, peeled and cut into batons
- 2 parsnips, peeled and cut into batons
- 200g of Brussels sprouts, trimmed and halved
- 2 tbsp of olive oil
- 1 tbsp of honey
- 1 tsp thyme leaves
- salt and pepper
Stuffed cabbage
- 8 large Savoy cabbage leaves
- 500g of Nanna Tate Cheesy Mash Bake
- 2 tbsp of finely chopped parsley
Tomato fondue
- 2 tbsp of olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 400g tin of chopped tomato
- 2 tbsp of tomato purée
- 100ml of vegetable stock
- 1 tsp sugar
- 1 tbsp of red wine vinegar
- salt and pepper
Garnish
Method
Preheat the oven to 200°C fan
Toss the carrots, parsnips and sprouts with olive oil, honey, thyme, salt and pepper
- 3 carrots, peeled and cut into batons
- 2 parsnips, peeled and cut into batons
- 200g of Brussels sprouts, trimmed and halved
- 2 tbsp of olive oil
- 1 tbsp of honey
- 1 tsp thyme leaves
- salt and pepper
Spread on a roasting tray and roast for 25–30 minutes, turning once, until caramelised
Allow to cool slightly, then finely chop
For the filling, mix the mash with the parsley and finely chopped roasted vegetables and season generously. Set aside to cool slightly
- 500g of Nanna Tate Cheesy Mash Bake
- 2 tbsp of finely chopped parsley
Bring a large pan of salted water to the boil. Blanch the cabbage leaves for 1–2 minutes until pliable, then remove with a slotted spoon and plunge into iced water to stop them cooking
Remove the leaves from the water and pat dry
Lay a cabbage leaf flat on a board. Place 2–3 tablespoons of the vegetable mash in the centre. Fold the sides over and roll tightly into a neat parcel. Repeat with the remaining leaves
For the tomato fondue, first heat the olive oil in a saucepan. Add the onion, garlic and bay leaf. Cook gently for 8–10 minutes until softened
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
Stir in the chopped tomatoes, purée, stock, sugar and vinegar. Simmer for 20 minutes until reduced and glossy
- 1 400g tin of chopped tomato
- 2 tbsp of tomato purée
- 100ml of vegetable stock
- 1 tsp sugar
- 1 tbsp of red wine vinegar
Remove the bay leaf, then blend with an immersion blender until smooth. Adjust the seasoning to taste
Preheat the oven to 180°C fan
Spoon a layer of tomato fondue into an ovenproof dish. Arrange the cabbage parcels on top and spoon over more sauce. Scatter any leftover roasted vegetables around the rolls
Cover loosely with foil or a lid and bake for 20–25 minutes until piping hot
Plate the cabbage parcels with a spoonful of extra fondue sauce. Garnish with parsley leaves, a scattering of parmesan
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