Tuesday, 29 July 2014

Posted by Judie on Tuesday, 29 July 2014
Cabbage leaves stuffed with a mince and rice mixture, coupled with a creamy sauce. The leftovers are good for freezing (without the sauce). 




Ingredients:
Makes about 4 generous servings, depending on the size of the cabbage

For the filling:
  • 1 small cabbage
  • 1/4 cup rice
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 250g minced beef
  • 200g minced pork
  • 1 bunch parsley, chopped
  • 1 carrot, grated
  • 1 tsp salt
  • 1 tsp pepper
  • 2 bay leaves
For the sauce:
  • 3/4 cup chicken stock
  • 1/2 cup crème fraîche or sour cream
  • 1 cup canned tomatoes or passata

Directions:
Start with the cabbage leaves. Remove the stalk of the cabbage by cutting in a circle around it. In this way the leaves will separate easily from the base. In the meantime, boil some water in a pan. 

Cook rice in plenty water until al dente. Drain and set aside. In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender. Grate the carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper. In a medium bowl whisk together stock, crushed tomatoes and crème fraîche. Set aside. 

Preheat your oven to 180 degrees Celsius. Clear your work space so all ingredients are within reach. Take a cabbage leaf at a time and put in the boiling water for a couple of minutes, until soft. Put it out and put 2 tablespoons of filling at the bottom of the wide part of a leaf and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. 

Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and continue stacking until all cabbage rolls are gone. Pour the sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or crème fraîche. 









Adapted from Original Recipe
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