Stuffed Cabbage roll

gaga

Stuffed Cabbage roll is minced beef and rice wrapped in cabbage leaves then cooked in a spicy tomato sauce.

Prep Time 40

Cook Time 1 50

Course Dinner, lunch, Main Course

Cuisine Mediterranean

Servings 6

In a bowl combine minced beef, cooked rice, onions, spring onions, egg, salt, chilli pepper, minced garlic, thyme, seasoning cubes, water and Worcestershire sauce.
Mix until well combined, cover with cling film pressed down on top. Set aside in the refrigerator.

Place a large deep pot (stock pot) over medium-high heat.
Fill with enough water to cover the cabbage head, add some salt and bring to a boil.
Reduce heat to a simmer.
Peel off the outer torn and worn out leaves on the cabbage.
Wash the whole head of cabbage and using a sharp knife slice off the bottom of the cabbage, cut out (core) the thick ribs.
Gently drop the cabbage head into the hot water cut side down and leave to simmer.
The first outer leaves will start dropping off once they are soft enough.
Pick them out, drain well and set aside until you have enough, between 12-15 leaves.
Bring the rest of the cabbage out.

Pour vegetable oil in a saucepan and place over medium heat.
When hot, add tomato paste, stir and fry for 1 minute to remove rawness.
Add garlic, thyme and bay leaf stir until aromatic.
Stir in sugar, vinegar, seasoning cube, spring onion white and 1/2 cup water. Take off the heat.

Trim off the thick rib at the bottom of the cabbage leaf.
Place some minced beef and rice filling in the centre and roll up.
Roll starting from the rib, cover the meat, bring in the two sides and continue rolling to the end. You can fasten with a toothpick.
Place in a plate and continue rolling until mixture has finished.

Line the bottom of a medium sized pot with the smaller cabbage leaves.
Sprinkle the sliced onions on top.
Place rolled cabbage on top of the onions seam side down.
Pour tomato sauce over the rolls to cover them.
Place a clean flat plate face down on top of the cabbage rolls.
Cover the pot and place over high heat.
Bring to a boil then reduce heat to medium-low to simmer 1 to 1-1/4 hours until cabbage is soft.
Check after a while, if getting dry, top with a little water.
Remove rolls from tomato sauce and place on a plate, remove toothpicks if you used them.
Using a sieve strain tomato sauce into a small pot, boil until reduced and thickened. Taste and correct seasoning.
If you want a thicker sauce, mix cornflour with 1/4 cup water and stir into the sauce a little at a time until thick enough.
Pour over cabbage rolls to serve.

Serve on its own or with rice, twice cooked potatoes, yam, steamed green beans etc. You can also use bread to soak up the juices.
You can use a bunch of parsley in place of the green part of the spring onions.
It is best to use rice that still has a bite to it.
Use the stronger outer cabbage leaves because the inner ones will break down easily in the long cooking.
You can replace rice with cauliflower to make it more keto compliant and good for diabetics.
Corn flour is optional depending on what is being served with it. No need to thicken your tomato sauce if serving with bread.

Keyword wrap