I admit, this dish looks a little unusual. To start with it was one of those ‘the fridge is completely empty apart from some random bits that won’t go together’ moments, but after the whole family wolfed it down as if they hadn’t been fed in weeks I decided to make it again and again and again.. I wasn’t sure what people would make of the colour, but the kids insisted it was ‘so cool’ to eat purple food and so here it is, on the blog after all. No need to say that it’s loaded with nutritional goodness and I promise, it does taste absolutely delicious.
What you need:
600g red cabbage – finely chopped or shredded using the finest vegetable grating disc of your food processor (this will save you a lot of time)
3tbsp sunflower oil
1 small red onion – finely chopped or shred together with the cabbage in the food processor
2 garlic cloves – finely chopped
2tbsp soy sauce
1.5tbsp date syrup
½ lemon – juice only
100g cashew nuts – soaked in boiled water for 15mins
700ml tomato passata – unseasoned
2tbsp olive oil
½ tsp garlic granules
1tsp dried oregano
Salt and pepper to taste – I use Herbamare, a nice, all natural herb salt mixture
Approx. 200g cannelloni pasta – I use 16 tubes (4 per person)
How you do it:
Start by soaking your cashew nuts in boiled water – put aside for later.
In a frying pan heat up the sunflower oil and add the shredded cabbage/onion mix.
Cover with a lid and fry for roughly 15mins or until almost cooked (you want it pretty soft), adding the garlic after about 10mins.
Add soy sauce and date syrup and cook for a few more minutes, stirring regularly.
Now pour in the lemon juice (watch the colour change!), and add a pinch of salt if necessary.
Preheat your oven at gas mark 6 (180C).
Drain your cashews and using the same food processor you used to shred the cabbage (no need to wash it, just change the blade) blend them for a minute.
Add the cooked cabbage mix to the food processor and blend together with the cashews until you have a smooth paste, taste and add a pinch of salt if needed.
Fill the cannelloni with the cabbage-cashew paste, using either a piping bag or a butter knive that fits inside the pasta tubes (I find this works quite well).
Place the cannelloni in an ovenproof dish that’s big enough to fit them all in a single layer (they cook better if there is a little space between each cannelloni tube rather than them touching each other).
In a bowl mix the passata with the olive oil, garlic granules, oregano, salt and pepper (no need to heat it up).
Pour the seasoned passata over the cannelloni and bake for 40-45mins.
Serve with a side of leafy salad or broccoli and enjoy your rainbow on a plate.