Carb Conscious Archives

Soup recipes

Leg of lamb stuffed with garlic, rosemary and anchovies

1 hour, 20 minutes

Fast roast rack of lamb with roast chicory

20 minutes

Avocado recipes

Avocado, chicory and celery salad with tofu

5 minutes

Stuffed cabbage leaves

15 minutes

Stuffed cabbage leaves

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 large cabbage (outer leaves used as garnish for the table setting)
200 g portebellini mushrooms
230 g packet ready mixed runner beans and sliced carrots
6 baby courgettes, julienned
70 g salami stofeletto
Olive oil
Freshly ground black pepper
Salt

Method

Carefully remove the leaves from cabbage and blanch in boiling water. Remove and place in cold water.
Heat olive oil in a large saucepan and stir-fry mushrooms, beans, carrots and baby courgettes for 3 – 4 minutes.
Remove from heat and season. Dry leaves and place on a flat surface.
Place a slice of salami topped with stir-fry mixture on the cabbage leaves and roll; tie with cotton, making sausages.
Alternatively, wrap vegetable-filled cabbage rolls with salami.
Brush a hot griddle pan with a little olive oil and sear the cabbage rolls.
Heat through and remove string before serving, sliced, with olive oil drizzled over.

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Leg of lamb stuffed with garlic, rosemary and anchovies

Fast roast rack of lamb with roast chicory

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Avocado, chicory and celery salad with tofu

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Stuffed cabbage leaves

Stuffed cabbage leaves

Ingredients

Method