STUFFED CABBAGE ROLLS

AuthorTamaraDifficultyBeginner

I also make an asian inspired version of this without the tomato sauce, which is shown in the photo – scrumptious!

Yields4 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

You will need

 1 medium cabbage
 450 g chopped prawn (can also use minced meat OR Quorn for a veggie alternative)
 75 g chopped onion
 3 tbsp uncooked brown rice
 2 tbsp chopped fresh parsley
 1 Salt
 0.50 Pepper
 1 Egg
For the tomato sauce:
 620 g Chopped tomatoes
 2 Garlic cloves
 1 tbsp Extra virgin olive oil
 1.50 tbsp brown sugar (can use honey as alternative)

Method

For the tomato sauce:
1

Pour the oil into a saucepan and on a medium heat add the garlic cloves for a couple of minutes before adding in the tomatoes.

2

Add the sugar or honey and leave to simmer for 25/30minutes on a low heat.

FOR THE CABBAGE ROLLS:
3

Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes.

4

Remove with a slotted spoon and peel the outer layer of the leaves, and drain.

5

Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel.

6

Select 12 large light-green leaves.

7

Reserve remaining leaves for another use.

MEANWHILE:
8

Fry the onion off with your filling of choice until cooked and then turn off the heat and add the rice, parsley, salt, pepper, and egg.

9

Working with 1 leaf at a time, arrange about 3 tbsps filling (depending on size of leaves) in the centre of each leaf and fold the stem end of cabbage over filling.

10

Fold in the sides of cabbage and carefully roll it over to form a package, overlapping the ends to seal it. If you're having difficulty use a toothpick to secure. I also placed any remaining rice mixture into the gaps between the rolls.

11

Transfer each roll, seam side down to a large, shallow baking dish. This is where it helps to tuck the rolls in tight to avoid spillage!

12

If you're opting for sauce, pour it over the rolls. Cover and place the dish on the middle tray of the oven at 160 degrees for about an hour.

13

Let set a few minutes before serving. Tuck in and enjoy!

Ingredients

 1 medium cabbage
 450 g chopped prawn (can also use minced meat OR Quorn for a veggie alternative)
 75 g chopped onion
 3 tbsp uncooked brown rice
 2 tbsp chopped fresh parsley
 1 Salt
 0.50 Pepper
 1 Egg
For the tomato sauce:
 620 g Chopped tomatoes
 2 Garlic cloves
 1 tbsp Extra virgin olive oil
 1.50 tbsp brown sugar (can use honey as alternative)

Directions

For the tomato sauce:
1

Pour the oil into a saucepan and on a medium heat add the garlic cloves for a couple of minutes before adding in the tomatoes.

2

Add the sugar or honey and leave to simmer for 25/30minutes on a low heat.

FOR THE CABBAGE ROLLS:
3

Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes.

4

Remove with a slotted spoon and peel the outer layer of the leaves, and drain.

5

Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel.

6

Select 12 large light-green leaves.

7

Reserve remaining leaves for another use.

MEANWHILE:
8

Fry the onion off with your filling of choice until cooked and then turn off the heat and add the rice, parsley, salt, pepper, and egg.

9

Working with 1 leaf at a time, arrange about 3 tbsps filling (depending on size of leaves) in the centre of each leaf and fold the stem end of cabbage over filling.

10

Fold in the sides of cabbage and carefully roll it over to form a package, overlapping the ends to seal it. If you're having difficulty use a toothpick to secure. I also placed any remaining rice mixture into the gaps between the rolls.

11

Transfer each roll, seam side down to a large, shallow baking dish. This is where it helps to tuck the rolls in tight to avoid spillage!

12

If you're opting for sauce, pour it over the rolls. Cover and place the dish on the middle tray of the oven at 160 degrees for about an hour.

13

Let set a few minutes before serving. Tuck in and enjoy!

STUFFED CABBAGE ROLLS

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