Ingredients:

1 white cabbage

half a bag of Quorn mince

1 tin of tomato soup

1.5 cups of cooked rice

1 egg beaten

1 teaspoon mixed herbs

1 teaspoon garlic

1 teaspoon onion granules

1 teaspoon chili powder

Directions:

1. Take the leaves off the cabbage by sticking a sharp knife in the core and holding the cabbage in a bowl of boiling water. Use a smaller knife to cut around the edge of the core, and peel the leaves off as they became soft. You can also do this in a pan of boiling water.

2. In a bowl mix together half a bag of Quorn mince, the cooked rice, beaten egg, herbs, and a quarter of the tin of soup.

3. Put the leftover cabbage leaves into Slow cooker as a base (the ones which were too small to roll up).

4. Put 2 or 3 teaspoons of the mince mixture into each cabbage leaf and rolled up, rolling the ends inwards first.

5. Make 12 in total and placed them in 2 layers in Slow cooker.

6. Then pour the rest of the tin of soup over the cabbage rolls.

7. Cook on low for approx. 6-7 hours or high for 3-4.

Bon Appetit!