Here’s another recipe using gluten free frozen pastry. It’s a good way to get children to eat vegetables.
HINT
You can prepare much of this ahead as the filling for this dish can be made several hours before it is needed. Keep the filling mix covered in the fridge till you are ready, but the rolls themselves are best cooked as close as possible to the time require.
Because of the cabbage content this recipe is unsuitable to freeze. It is also not suitable for the microwave. Of course, as any of you who have been reading my home blog know, I’ve become very wary of the microwave and actually threw mine out. We’ve been having steamed vegetables since – tasty and healthier.
Vegetable Rolls
Filling
4 ounces finely shredded cabbage
I teaspoon paprika
Pepper to taste
4 ounces grated tasty cheese
I potato
1 and half ounces of margarine or butter
1 grated onion
1 grated carrot
1 grated turnip
5-6 leaves washed and finely shredded spinach or silver beet
Pastry
2 gluten free frozen puff pastry sheets
Quarter cup rice crumbs
A little milk
Method
Wash and shred cabbage. Drain on absorbent paper. Place cabbage in a large bowl and sprinkle with paprika and pepper.
Melt margarine in a large pan. Add grated onion and potato. Stir over medium heat for 3 minutes or until onion is soft.
Add grated carrot and turnip to pan. Stir and cook for 3 minutes.
Transfer this mixture to bowl containing shredded cabbage, shredded spinach, and grated cheese. Mix well.
Cut pastry sheets in half. Brush pastry with margarine. Sprinkle with rice crumbs.
Spoon filling mixture into the centre of each half of the pastry sheet. Fold over pastry and pinch closed at top. Brush with a little milk.
Cut each long roll in half. Put several slits in each roll to allow steam to escape. Cook in moderate oven for 15-20 minutes or till golden.
This recipe will make 4 vegetable rolls. Serve with sweet chili sauce.
Related blogs
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Winter Warmer- Vegetable Chili