All Easy Recipes. Cook all that you can cook. Stuffed Vegetables
 
What You Need:           
Print this recipe  AD Banners
  • Tomatoes, marrows, aubergines, leeks, vine leaves or cabbage leaves
  • 4 oz minced meat
  • Oil for frying
  • ½ pound rice
  • 1 tablespoon chopped parsley
  • Salt and pepper
  • Juice of 1 lemon

    • How To Cook:
    1. Prepare the vegetables (see below).

    2. Fry the meat in a little oil until just brown. (If leftover cooked meat is used, omit this step.)

    3. Wash and drain the rice mix with the meat and parsley and season well.

    4. Three-quarters fill each vegetable or leaf, put in a saucepan with sufficient water to come half-way up the vegetables, add the lemon juice and 1 tablespoon oil and stew gently for 2 hours.

    5. Place on a hot dish with the cooking liquor poured over them; stuffed marrows should be cut in slices.

    TOMATOES:
    1. Cut a slice off the top and scoop out the pulp; replace the top slice after the tomato has been filled.

    MARROW:
    1. Use a large marrow; scrape off the outside skin, cut off one end and scoop out the seeds from the middle.

    AUBERGINES:
    1. Put the unpeeled aubergines into a little oil and water, cook gently until nearly done, then scoop out the middle and mix this flesh with the filling.

    LEEKS:
    1. Cut into 4-inch lengths, remove the coarse outer leaves, and then gently pull out the central leaves, leaving a tube.

    VINE AND CABBAGE LEAVES:
    1. Blanch in hot water for a few seconds to make them pliable.
    		 
    		 
    Launch All Easy Recipes