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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven February 2019 > Budget Meals

Budget Meals

After the January squeeze on the purse strings, enjoy great tasting dishes without feeling cash-strapped…
All recipe development and food photography on pages12-17 and the toad-in-the-hole on page 18 © Stockfood, The Food Media Agency

Cabbage wraps


Serves 4 | Prep 20 mins | Cook 45 mins | Calories 425 (per serving)

1 large cabbage

350g (12oz) beef mince

1 large free-range egg

40g (1½oz) gluten-free breadcrumbs

1 tsp paprika

½ tsp salt

½ tsp freshly ground black pepper

½ tsp dried marjoram, or oregano

1 tbsp olive oil

2 streaky bacon rashers, diced

1 small onion, peeled, finely sliced

2 garlic cloves, peeled, finely chopped

200g (7oz) tinned chopped tomatoes

200ml (7floz) gluten-free chicken stock

1 Peel and discard any old leaves from the outer cabbage. Cut out the thick, tough stem, working from the base towards the centre of the cabbage to leave a cone-shaped hole.

2 Place the cabbage head in a large saucepan and cover with water. Add 1 tsp salt.

3 Bring to the boil over a moderate heat, then remove from the heat. Cover with a lid and let the cabbage leaves soften in the hot water, about 10 minutes.

4 Remove the cabbage from the water and peel away the larger leaves, patting them dry with kitchen paper; aim for at least eight large leaves.

5 Combine the beef with the egg, breadcrumbs, paprika, salt, pepper and marjoram in a mixing bowl, making sure not to overmix. Divide and shape into four 12x5cm (5x2in) rectangles.

6 Lay out the cabbage leaves and cut out the thickest veins, as necessary, so you can roll them.

7 Place the beef parcels on the cabbage leaves, across two if necessary, then fold the ends inwards over the beef before rolling up like a burrito. Tie securely at intervals with kitchen string.

8 Preheat the oven to 190°C/Gas Mark 5.

9 Heat the olive oil in a sauté pan set over a moderate heat. Add the bacon, onion and a pinch of salt, sautéing until golden, about 6-8 minutes.

10 Stir in the garlic and cook for another 2 minutes before covering with the chopped tomatoes and stock. Stir well and bring to a simmer before transferring to a rectangular baking dish. Arrange the cabbage wraps in the sauce. Cover the dish with foil, then bake for about 45 minutes before serving.




Potato goulash


Serves 4 | Prep 15 mins | Cook 1 hr 10 mins | Calories 488 (per serving)

4 tbsp vegetable oil

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven. We know January can be a tough and long month financially and the purse strings may have been tightened a little, so we have your February covered with delicious midweek meals that don't cost the earth and can keep your 2019 on track. We also look at how to perfect your pasty skills, delve into food alchemy, learn how to eliminate free sugars from your diet, and discover that those gluten dishes you may be craving for, might not be as great as you remembered them. It's February, so of course it's Valentine's Day, which means love, cuddles and of course CHOCOLATE! We have a whole host of ideas to create simple yet decadent recipes to surprise your loved ones, and a special feature on how to make that special day work for the whole family! We hope you enjoy this issue s much as we've enjoyed trying some of the recipes!