Friday, April 20, 2012
I served mine on a mound of creamy mashed potato this went well with the soft cabbage rolls and tomato sauce.
These are actually quite simple to prepare, the only tricky thing is to have cabbage leaves big enough. As I wasn't going to eat much of the cabbage I just covered the meat mixture with the cabbage.
Another tip is get a head of cabbage that is loose so that you can easily separate the leaves. Also leave the thick stem in till after you have blanched the leaves then cut it out, otherwise when you lift the leaves out of the water they will tear.
Filling - 500 grams minced beef, 1 egg, 1 tsp prepared mustard - I used dijon, 1/2 tsp ground sweet paprika, 1/2 cup raw rice, 1 tbsps finely chopped parsley. 1/2 onion grated, salt & pepper
Filling in a large bowl mix together all the filling ingredients.
1/2 savoy cabbage & 1 onion thickly sliced
Sauce - 2 cups tomato passatta, 2 cups water. 1 tbsp brown sugar, 1 tbsp worsetershire sauce
Bring a large pot of water to the boil. Preheat oven to 180.c
While this is happening peel the larger leaves of the cabbage the mixture is enough for 12 medium size rolls, then slice enough cabbage to cover the base of your baking dish. Place the cabbage then the onion in the base.
Once the water has come to the boil drop 2 - 3 leaves into the boiling water, remove with tongs. When cool enough to handle remove thick stem and place a small sausage of filling at one end roll up enclosing the filling.
Place onto the bed of cabbage/onion. Pour over the sauce, cover and bake for 2 hours.
If the sauce thickens too much add some more water while cooking.
Serve with mashed potato and pour over some of the tomato sauce.