Stuffed Cabbage Rolls
Cabbage gets a bit of a bad name, doesn't it? It doesn't enthuse us to get into the kitchen, or inspire us to get cooking. Well, don't just swipe past because these are actually pretty good. You can freeze them in batches and reheat when needed or freeze the cabbage rolls before cooking to keep the flavours very fresh and just cook the sauce when defrosted. The rich tomato sauce goes very well with the minced beef and rice stuffing, making the idealcomforting meal on a cold day.
Recipe Tester Feedback: "It's not something I would normally cook, but it was amazingly tasty and very filling." - Kirsty
No: Gluten / Dairy / Nuts
Preparation Time 15 minutes
Cooking Time 1 hour 30 minutes
Can be frozen
- water - 1L, hot
- vegetable stock - 1 cube or 2 tsp vegetable stock paste
- rice - 100g, basmati
- cabbage - 1, savoy, medium
- onion - 2, red, peeled and halved
- garlic cloves - 3, peeled
- butter - 50g
- beef mince - 300g
- pork mince - 200g
- egg - 1
- dried oregano - 2 tsp
- salt - 1 tsp
- pepper - 1 tsp, black, ground
- paprika - 1/2 tsp
- chilli flakes - 1 tsp
- olive oil - 20g
- passata - 400g, tomato, can use the recipe in the Make Your Own Subscriber Bonus
- tomato - 400g tin, chopped
- fresh basil - leaves, to serve
- Fill the bowl with hot water (1L) and add the stock cube (1). Put rice (100g) in the internal steaming basket, rinse rice well and set the basket into place. Program 15 minutes / Steaming Temperature / Speed2. Once finished, remove with a spatula and set aside.
- Meanwhile, fill a large saucepan with water. Bring to boil. Pick 8 leaves off the cabbage (1) and keep the remainder until later. Chop the stalks off the leaves with a knife. Once boiling, blanch the cabbage leaves for 2 minutes until soft. Drain and keep aside until later.
- To a clean dry bowl, add onion (1 only) and garlic cloves (2 only). Blitz Speed 5 / 3 seconds. Scrape down sides.
- Add the butter (30g only). Program 5 minutes / 120C* / Speed 1.
- Add the beef mince (300g), pork mince (200g), egg (1), oregano (1 tsp only), salt (1/2 tsp only), pepper (1/2 tsp only), paprika (1/2 tsp), chilli flakes (1/2 tsp only) and cooked rice to the bowl. Mix Reverse+Speed4 / 20 seconds.
- Transfer the mixture to a large mixing bowl and start assembling your cabbage rolls. Take a leaf and lay it flat on a chopping board. Fill with enough mixture to make a large log that covers 1/3 of the leaf. Roll it up and set aside on a large plate. Do this until the mixture is used up. At this stage you can freeze them individually and thaw as needed.
- Place them on the upper and lower tray of the steaming attachment that is slightly greased with the remaining butter (20g).
- Clean the bowl. To make the sauce, place the remaining red onion (1), cabbage leftovers in small chunks and remaining garlic clove (1) in the bowl. Chop Speed 5 / 5 seconds. Scrape down sides.
- Add olive oil (20g). Program 5 minutes / 120C* / Speed 1.
- Then add the passata (400g), tomatoes (400g tin), remaining oregano (1 tsp), remaining salt (1/2 tsp), remaining pepper (1/2 tsp) and remaining chilli flakes (1/2 tsp) to the bowl. Put the steaming attachment in place. Program 20 minutes / Steaming Temperature / Speed 2.
- Serve the cabbage rolls with the sauce immediately. Scatter with basil leaves. You can also freeze it cooked in batches and reheated in the oven when desired. Thaw lightly first.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.