recipes

Baked Cabbage Rolls

cabbagericerolls

I always buy mince in bulk and freeze it in portions – it’s economical and mince is a great vehicle for using up vegetable odds and ends you have leftover from other meals. This baked cabbage roll recipe is filling and will hide a multitude of greens – always handy if you are feeding children (or husbands!!).

This versatile recipe does require a little patience to prepare, and isn’t light on washing up pots, but it makes 4 really decent sized portions and is thoroughly scrumptious.

Makes: 4 servings

Prep time: 1 hour

Ingredients:

6-8 large savoy cabbage leaves

1 cup Basmati rice

250g beef mince

1 tin tomatoes

1 large onion

2 cloves garlic, minced

4 large silverbeet leaves, finely chopped

1/4 tsp cinnamon

1/4 tsp ground cloves

zest of 1 lemon

2 slices toast for breadcrumbs

olive oil for frying

salt and pepper

METHOD:

Preheat oven to 200 degrees Celsius.

Blanch cabbage leaves until tender and set aside to cool.

Boil 1 cup of rice with a pinch of salt and 2 cups boiling water – I use the absorption method (about 15-20mins).

In a heavy based frying pan, heat a little olive oil and sweat the onions until translucent. Add the mince and spices, and fry until the meat is cooked through. Make sure the mince is broken down really well so all the spices can coat it. Add in the garlic and finely chopped silverbeet leaves – a tbsp or two of water or white wine might help steam the leaves if you don’t have much liquid in the pan. Once the silverbeet has sweated right down set aside to cool.

Combine rice with the mince and mix well.

Flatten out the cooled cabbage leaves and fill with the rice and mince mixture. Fold over the edges to form little cabbage parcels, or rolls, and place in a heavy based oven proof dish. Once all your cabbage parcels are made and your dish is filled, pour over a seasoned tin of tomatoes.

To top it off, combine breadcrumbs with a little salt and pepper and the zest of one lemon, and sprinkle over the cabbage parcels. Bake until the top is golden and crispy.

DELICIOUS ADDITIONS:

This is such a versatile dish that any vegetables can be added to the filling. Kale, leeks, carrots, spinach, peas would all make delicious variations.

Pearl cous cous, quinoa, millet, instead of rice – just use whatever you have in the cupboard.20150831_192459

SERVING SUGGESTIONS:

Parsley and red onion salad

Tzatziki

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