These can be a little fiddly to make, but believe me, they are well worth the effort.
Ingredients
- 1 tbs olive oil
- 1 onion chopped
- 2 garlic clove crushed
- 500 g beef mince
- 1/2 cup rice cooked
- 1 tomato chopped
- 1 tbs tomato paste
- 1 tbs parsley chopped
- 1 tsp mint chopped
- 1 pinch ground cinnamon
- 1 pinch salt and pepper
- 4 cups beef stock
- 18 leaves cabbage blanched centre vein cut out
Sauce
- 2 egg yolks
- 1/2 lemon juiced
- 1 cup vegetable stock
- 1 pinch salt and pepper
Method
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Step 1Heat oil in frying pan and saute onion and garlic until onion is tender.
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Step 2In a large bowl, combine mince, onion mixture, rice, tomato, tomato paste, herbs, cinnamon and seasonings. Mix well.
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Step 3Place a small handful of mixture onto the base of a cabbage leaf. Turn up the base, fold in sides and roll into a firm, neat parcel. Leaves may tear.
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Step 4Line a deep saucepan with cabbage trimmings, and place rolls in seam side down, close together.
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Step 5Pour beef stock over rolls and invert a heavy, heat-resistant plate over rolls.
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Step 6Bring to the boil and then simmer, covered tightly for 1¼ - 1 ½ hours.
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Step 7When finished cooking, drain 1 cup of stock into a jug.
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Step 8To make the sauce, whisk yolks with juice in a small pan.
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Step 9Slowly blend in stock from the cabbage mixture and seasonings.
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Step 10Cook, stirring for a few minutes until mixture thickens slightly.
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Step 11Serve rolls drizzled with sauce. Lovely served with mashed potato and salad.
Recipe Notes
Blanching the cabbage can also be done in the microwave, although they don't turn out as soft as blanching in a pot of hot water. Just place about 5 leaves on a plate and microwave on 100% for about 3 minutes. This method is okay but I think the blanching in hot water method is a better to way to do it - it just makes the cabbage leaves easier to work with when folding the rolls.
You can use beef, veal, pork or lamb mince.
Recipe Reviews (4)
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