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salt to taste
Remove the centre core and outer leaves from 1 head of cabbage and drop it into boiling water. Lift out
after a few minutes and remove the soft leaves. Repeat, immersing the head and removing leaves until you
have separated 12 of them.
In a large bowl, mix the rice, garlic, almonds, olives, parsley, thyme, zucchini and salt. Put a portion of
this mixture into the middle of each cabbage leaf, fold the sides over and then roll them up into a packet.
Preheat the oven to 375F.
To prepare the sauce, put the tomatoes, chillies and garlic in a blender and puree and strain. Add the salt
to taste. Pour the sauce over the cabbage rolls, cover and bake for 20 minutes.
A Taste of Mexico by Kippy Nigh
Chiles Rellenos de Picadillo
12 poblano chiles
Picadillo filling:
1 head of garlic
1 tbsp oregano
1/8 tsp cloves
1/4 tsp cinnamon
1/4 tsp black pepper
1/2 tsp sea salt
2 tbsp fresh squeezed orange juice
2 tbsp apple cider vinegar
2 cups textured vegetable protein granules
4 tbsp olive oil
1 red onion, chopped
4 tomatoes
15 green olives, chopped
20 raisins
1/2 cup croutons
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