Tuna and Cabbage Rolls

Ingredients:

• 425gms tuna in springwater
• 8 whole cabbage leaves
• 1 stick celery
• 1 carrot, 3 shallots, 1/2 red pepper
• 1 teaspoon curry powder
• 2 teaspoons vinegar
• pepper
• 470gms can low salt tomato juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon light soy sauce
• 1 cm piece green ginger sliced finely
• serves 4

Directions:

1. Place cabbage leaves in boiling water and cook two minutes, drain and set aside.
2. Chop vegetables finely and combine with tuna, pepper, curry powder and vinegar. Place in cabbage leaves, roll up and pack in oven proof dish.
3. Combine remaining ingredients in a bowl and pour over cabbage rolls. Bake covered in oven for 45 minutes.