Required fields are marked *. Place the lid on and bring to the boil. Drop the cabbage leaves into a large pot of well salted boiling water; cover and cook for 3 minutes. Submerge cabbage about 5 minutes and use a slotted spoon and tongs to remove from water. Repeat boiling step if … Place roll in baking dish, seam side down. Doubled the amount of sauce and used half and half instead of milk. You can even freeze them for later, just skip the last step and freeze rolls once you rolled cooked minced meat in the cabbage leaves. Try serving cold right out of the Fridge…..Hard to stop eating these things, Like Potato Chips !!!!!! Place each of the cabbage parcels seam-side down into a steamer and cover with a tight fitting lid. Bring to a simmer and cook for 10 minutes before draining and allowing to steam cool, Add the butter to a saucepan, heat until melted then stir in the onion and garlic. Preheat the oven to 170 C / Gas 3. Enjoy. The rice will expand, so don't roll too tightly. Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. A great make-ahead weeknight meal … Remove from the oven and serve, 8 speedy, easy, delicious midweek dinners, Join our Great British Chefs Cookbook Club. Steam the cabbage parcels over a pan of simmering water for 10 minutes, When cooked, transfer the steamed cabbage parcels to a medium sized ovenproof dish, For the tomato ragout, place a medium-sized saucepan over a moderate heat. Repeat with the rest of the leaves. Yiaprakia are made with ground pork and brined cabbage (toursi). Ingredients for stuffed cabbage leaves For 2 servings you’ll need 400g/14 oz of lamb mince, 1 small onion and 1 small carrot, a clove of garlic, half a red pepper, 1 celery stick, 1/2 courgette, 1/2 tsp fresh chilli, 1/4 tsp cinnamon, 4 tbsp tomato puree, 1/2 tsp dried oregano, 1 tsp orange zest and of course those all important cabbage leaves. Step 13. After baking, basted the stock out of the dish, whisked it into the sauce, ladled it over rolls and put it back in the oven for 5 minutes. When ready, remove the leaves… Bring a large, wide saucepan of lightly salted water to a boil. In large bowl, combine 1 cup cooked rice, egg, milk, onion, mince, salt and pepper. Thank you. Combine it all into a homogeneous paste. Place 1/2 cup meat mixture in the center of each cabbage leaf. Many delicacies are covered with fresh or sauerkraut leaves. I made a couple of changes, but turned out fantastic. Using a sharp knife, remove much of the tough stem in the middle. enclose the filling entirely like closing an envelope. These actually taste better the day or two after preparation. Pour the sauce over the stuffed cabbage rolls and season well with freshly ground pepper. Add the butter to the pan along with the chopped onion and garlic and sweat gently for 30 seconds, until soft but without colour, Add the tomatoes and bay leaf and season with a little salt. Shave the rib of each cabbage leaf with a paring knife or vegetable peeler so it lays flat. Anyone ever try this using Chinese Cabbage? When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs. Boil cabbage leaves 2 minutes; drain. Best ever with mince of your choice follow all other recipe onion herbs rice garlic tomato paste chick stock lemon salt pepper but i do wine leaves & i do not heat them up straight out of pkt or jar cause i also love the brine taste un them as well. A Greek winter classic! We used pickled cabbage as mom is an ace at pickling cabbage. Strip the thyme leaves from the branch, add to the pan then remove from the heat, Transfer the mixture to a large clean bowl. In a large bowl add the ground beef, the rice, the chopped onions, the parsley, the dill, the egg whites and season; knead the mixture well, squeezing the ingredients with your hands, so that the meat absorbs all the wonderful flavours. Place one leaf on a flat surface (if it is too big, cut it in 2 or 3 smaller pieces), add a spoonful of the filling on the bottom centre of the leaf; be careful not to overfill the rolls, as the rice will expand during cooking. Step 14. Vegan and gluten-free stuffed cabbage leaves with chestnuts, cranberries and rice, Start the recipe by washing the rice thoroughly and adding to a pan with 400ml of water. Continue with the rest of the leaves and filling. Arrange them in a pot with a lid in the oven and cover them with hot water and wine. Stuffed Cabbage Rolls Ingredients: 1 large cabbage head; 400 g ground beef; 80 g medium-grain rice, boiled; 2 onions; 1 carrot; 60 ml oil; 1 tbsp. Once cool a little bit, remove the thick inner vein on the leaves and set aside (you will need them later). Fold the lower section of the leaf over the filling towards the centre; bring the two sides in towards the centre and roll them up (not too tightly). To make these delicious stuffed cabbage rolls, start by preparing the cabbage. Cook until soft but without colour. Your email address will not be published. I am so happy this recipe is like my grandmother’s and had lost it. In a large, deep pot, add some water and bring to the boil. Separate the cabbage into individual leaves and place in the boiling water to cook for 3 minutes, or until tender. Lebanese stuffed cabbage rolls come in a variety of different flavors and styles. Starting at the core end, roll into a tight log, tucking in sides as you go. Spread the mixture out to create an even layer, then pour ½ cup of chicken broth or water over the top of the leaves. 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