Little Rice Boats

1 comment

You can do thousands of things with white cabbage, but with I’ve always liked to prepare little boats with the outer leaves… stuffed with bread, rice, vegetables… Here below, little tasty boats are stuffed with rice and tomato. Excellent, quick to do and tasty! It’s quick especially if you’ve got leftover rice, as in this case! 😉

outer leaves of white cabbage
leftover rice (I had rice with tomatoes, capers and onions, I quickly explain how to do it below)
extra virgin olive oil
capers, washed and pat dried, to taste
ready-made tomato sauce

Preheat oven to 180°C. Prepare the rice by frying chopped onion and capers in olive oil. Pour the rice you like best; for quite dry risottos like this, I use “ribe”; cook it over a low heat, covered with vegan warm broth without adding too much salt – capers are very salty! Wait until the water evaporates, in about 15 minutes, and turn the heat off, leaving the pot covered.
Once you’ve prepared the rice, get the cabbage leaves, they’ll be definitely nice and concave, boat shaped, in fact! With a spoon, pour a little tomato sauce, then add a few tablespoons of rice and press well. On each boat, add some rinsed capers and a little bit of e.v.o. oil. Bake for about 10 minutes, enough to get a nice crust. Serve hot as a main meal or as an accompaniment to a protein dish. Enjoy! 🙂

Chef: Acquaviva from VeganBlog

  1. acorn 8 October 2011 at 20:32

    nice ideas! you can actually fill the boats with everything!

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