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Cabbage Rolls
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Servings:
4
Author:
Course:
Vegetable Dishes [/dishes/vegetable-dishes/]
Cabbage recipes [/dishes/vegetable-dishes/cabbage-recipes/]
🧂 Ingredients
1
large loose-leafed green cabbage
1 lb
lean
fine-ground minced beef
1 clove
garlic and 1 large onion
finely chopped
1/2 teaspoon
allspice
1
crumbled bay leaf or a pinch ground bay leaf
1 teaspoon
thyme
salt and freshly ground black pepper
1 3/4 pint
passata - smooth tomato puree
paste
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Instructions
1
Separate out the leaves of the cabbage. Put the rough, tough outer leaves to one
side - you will need them later.
2
Select about 12 large but malleable leaves. Dip them in boiling water in a big
saucepan a few times until they soften so they can be rolled easily. You may
need to cut off the thick bit of the stalk.
3
Mix the beef in with the onion and garlic and the allspice, bay leaf, thyme and
plenty of salt and black pepper.
4
Then roll up your sleeves and knead it thoroughly,
5
Put about one-twelfth of the meat mixture - about a tablespoon - on the bottom
third of each cabbage leaf, roll it over once, fold the sides in and then keep
rolling until you have a neat cigar shaped parcel.
6
Put the washed, rough outer leaves in the bottom of a baking dish as a base, and
put the 12 (or however many you have made) cabbage rolls in nice neat rows on
top.
7
Mix a little salt and pepper into the passata and pour that over the cabbage
rolls.
8
Put it to bake in a medium oven, gas mark 4 (350°F) 180°C for about 45-50
minutes.
9
Quite a lot of the sauce is absorbed while it cooks and keeps the cabbage rolls
moist.
10
Serve the cabbage roll with a spoonful of the sauce to each plate.
11
Throw away the rough outer leaves.
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