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Stuffed Broccoli Leaves Baked in a Tomato Sauce

Stuffed Broccoli Leaves in Tomato Sauce recipe

Stuffed Broccoli Leaves Baked in a Tomato Sauce


For the tomato sauce
4T extra virgin olive oil
4 garlic cloves, finely grated
handful of basil, torn
3 cup tomato passata sauce
salt and freshly ground black pepper to taste
For the stuffing combine:
500g beef mince
3T onion marmalade
3T sundried tomato pesto
Garlic salt to taste
Freshly ground black pepper to taste
1 bunch Broccoli leaves (or cabbage leaves), blanched
200g baby spinach
100g toasted breadcrumbs
Heat the oil for the tomato sauce of a medium heat. Add the garlic and cook until fragrant, add the basil, passata and season before letting it simmer together for 10 minutes.
Place the blanched leaves on a working surface before shaping the mince filling into a kofta like shape. Place it in the center of the leaf before rolling up the sides followed by the bottom and top. Continue the process with the rest of the leaves and filling.
Arrange the stuffed leaves tightly in a roasting dish with the baby spinach before topping with the tomato sauce. Sprinkle the breadcrumbs over lightly before placing in the oven to roast for 45 minutes at 180C

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