Beef stuffed cabbage rolls

Beef stuffed cabbage rollsAn all time favourite of mine. Reasonably healthy, economical, easy to cook and, as an extra bonus, kids seem to like it!  It needs nothing more than some jacket potatoes for a filling family meal.

I find that it’s not necessary to tie the rolls so long as you fry them seam side down at first to seal them and be gentle when turning them.

Also keep a watch on the liquid, if it starts to look like it’s evaporating too much add a little water or better still more tomato juice.

BEEF STUFFED CABBAGE ROLLS
Serves 4

INGREDIENTS:

12 large green cabbage leaves
450 g mince beef
2 tomatoes, peeled and chopped
2 tablespoons uncooked rice
½ teaspoon dried mixed herbs
juice and grated rind of 1 lemon
3 tablespoons cooking oil
salt and pepper to taste
1 onion, finely chopped
1 clove garlic, crushed
400 g can tomatoes, chopped
¼ teaspoon dried basil
1 teaspoon sugar

METHOD:

wrapping stuffed cabbage rolls Place the cabbage leaves in boiling water for 3-4 minutes, until flexible. Plunge into cold water to stop the cooking process then drain well.

Cut out enough of the thick central vein to make the leaf more flexible for wrapping around the filling. Fold each corner up and over the meat mixture then fold in the sides. Bring the to part of the leaf down to make a roll, making sure that all of the filling is neatly enclosed

Put the beef, tomatoes, rice, lemon juice and rind, mixed herbs and seasoning in a bowl. Mix well and shape into small sausages. Wrap each sausage in a cabbage leaf and secure with thread. Set aside.

wrapping stuffed cabbage rolls Heat 2 tablespoons of oil in a large frying pan with a lid over a moderate heat. Fry the cabbage rolls, in batches if necessary, until lightly browned all over. Remove from the pan and set aside.

Add the onion and garlic to the pan and fry for 3  minutes, adding a little more oil if necessary.

Return the cabbage rolls to the pan with the tomatoes and juice, dried basil, salt, pepper and sugar. Cover and simmer over a low heat for 35-40 minutes until the cabbage is cooked and the sauce has thickened, adding a little  water or tomato juice if needed.
Remove the thread from the cabbage and serve.

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