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Stuffed Cabbage Rolls
By Andy | May 13, 2009
Stuffed Cabbage Rolls
Serves 4
Prep time : 10 minutes
Cooking time : 75 minutes
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Ingredients
1 tablespoon olive oil.
1 small onion, chopped finely.
1 small carrot, chopped finely.
2 cloves garlic, crushed.
400 grams minced beef.
1/4 cup red wine.
2 tablespoons tomato paste.
400 gram can diced tomatoes.
100 grams, capsicum, chargrilled and chopped finely.
1/3 cup fresh basil, chopped finely.
12 large savoy cabbage leaves.
Method
In a heavy based saucepan, heat oil over a medium-high heat.
Add the onion, carrot and garlic and stir until the onion is opaque and the carrot is tender.
Add the minced beef. Ensure the mince is broken up while stirring, so that there are no lumps. Cook until the mince has browned – about 5 minutes.
Add the red wine, tomato paste, and chopped tomatoes. Bring to the boil, while stirring then reduce heat to a low simmer, stirring every so often, for 40 minutes or until the sauce thickens.
Stir through the capsicum and basil.
Remove from heat, and cool for about 20 minutes.
In a large saucepan, bring salted water to the boil and add 4 cabbage leaves.
Cook until wilted. Refresh the leaves in iced water, drain and pat dry on paper towel.
Repeat this process with the remaining leaves.
To construct the cabbage rolls, place 1 leaf on a board, and carefully place 1/4 cup of the mince sauce at the stem end of the leaf.
Fold the edges in and roll firmly to contain the filling. Repeat with the remaining leaves.
Place a steamer over a wok, or large saucepan of boiling water and position the cabbage rolls, seam side down.
Cover and steam for 3 to 5 minutes, until cabbage is tender. Serve.
Serving
This dish is delicious for a light lunch, or an entree for dinner.
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Topics: Beef | No Comments »
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