Ingredients:

• 2 cup broken soya nuggets
• 3/4 cup chopped green pepper
• 3/4 cup chopped sweet red pepper
• 1 maggi cube seasoning
• 1/2 cup Oats
• 1 teaspoon dried Basil
• 1/2 teaspoon Red Chilli flakes
• 1/2 teaspoon dried Thyme
• 1/4 teaspoon pepper
• 1 large head Cabbage
• 6 tablespoons shredded cheddar cheese, divided in two
• 2 teaspoons Lemon juice
• 75 ml can Tomato ketchup
• 1/8 teaspoon Tabasco sauce

Method:

1. In a large saucepan, combine the first 9 ingredients. Bring to a boil over medium heat.
2. Reduce heat; cover and simmer for 5 minutes.
3. Remove from the heat; let stand for 5 minutes.
4. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside eight large leaves for rolls (refrigerate remaining cabbage for another use).
5. Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling.
6. Stir 4 tablespoons cheddar cheese and lemon juice into vegetable mixture.
7. Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
8. Combine tomato ketchup and Tabasco sauce; pour 1/3 cup into a shallow baking dish lined with butter paper.
9. Place cabbage rolls in dish; spoon remaining sauce over top.
10. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining cheddar.

Recipe courtesy of Chef Apoorv Bhatt