Jane Baxter served up tasty baked cabbage rolls with braised red cabbage on Saturday Kitchen.

The ingredients for the seed mix are: 75g pumpkin seeds, 75g sunflower seeds, 50g flaxseed, 35g sesame seeds and 35g hemp seeds.

For the baked cabbage rolls: 1 Savoy cabbage, core removed from the base of the cabbage, 400g sauerkraut, 500g turkey mince, 200g ricotta, 1 free-range egg, beaten, 3 tbsp olive oil, 2 onions, finely chopped, 4 garlic cloves, crushed, 1 tbsp chopped fresh dill, plus extra to serve, 1 tbsp chopped fresh chives, plus extra to serve, ½ tsp ground allspice, pinch ground nutmeg, 400g tin chopped tomatoes, 1 tbsp caraway seeds, 1 tbsp paprika, 1 tbsp red pepper paste, 250ml chicken stock, 150g thick Greek-style yoghurt, to serve, salt and freshly ground black pepper.

For the braised red cabbage: 2 tbsp olive oil, 1 red onion, thinly sliced, 2 garlic cloves, crushed, 2 tbsp balsamic vinegar, 1 red cabbage, cored and thinly shredded, 1 head radicchio, cored and shredded, 2 apples, cored and cut into small pieces, 75g toasted pecans, roughly chopped, 100g blue cheese, cut into small pieces, 2 tbsp chopped flatleaf parsley, pinch light soft brown sugar, salt and freshly ground black pepper.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.