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Beef filled cabbage rolls
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Experience a twist on classic comfort food with Dani Venn's savory beef cabbage rolls.
Ingredients:
  • 132.00 gm long-grain rice, cooked (132.00 gm)
  • 1 medium brown onion, finely diced
  • 500.00 ml diced celery
  • 4 middle bacon rashers, finely diced (about 1 cup)
  • 20.00 ml finely diced garlic (about 4 cloves)
  • 2 x 500g packets 3 star beef mince
  • 20.00 ml chopped fresh thyme
  • 125.00 ml chopped parsley
  • 62.50 ml pine nuts
  • 250.00 ml grated parmesan cheese
  • 4.80 gm sea salt
  • 1 tsp black pepper
  • 1 large green drumhead cabbage
  • 1400ml tomato passata
  • 37.60 gm sour cream
Instructions:
  • Heat a large frying pan over medium heat, melt the butter, then add the onion, celery, and bacon. Cook for 5 minutes. Stir in the garlic and cook for an additional 2 minutes.
  • Combine beef mince with thyme, parsley, pine nuts, parmesan, rice, onion and bacon mixture in a large mixing bowl. Season generously with salt and pepper, then use your hands to mix everything thoroughly. Set aside the mixture.
  • Preheat oven to 180°C on the fan-forced setting.
  • Fill a large stockpot two-thirds full with water and bring to a boil over high heat.
  • Remove the core from the cabbage by cutting around it in a square shape and pulling it out. Boil the cabbage until the leaves are soft and easy to remove. Save the tough outer leaves to line the casserole dish for baking, avoiding their use for cabbage rolls. Line the casserole dish with the reserved tough outer leaves.
  • Take 12 whole inner cabbage leaves and lay them flat. Place approximately 1/2 cup of mince mixture at the base of each leaf, then roll in the edges and roll the leaf to completely enclose the mixture. Arrange the cabbage rolls in a casserole dish on top of cabbage leaves. Continue until the dish is full. For large casserole dishes, create layers of cabbage rolls separated by extra cabbage leaves.
  • Combine the tomato passata with boiling water until you have enough to cover the cabbage rolls. Pour over the rolls making sure they are fully submerged. Top with extra cabbage leaves, cover with lid, and bake in the oven for 60-90 minutes until cabbage leaves are tender.
  • To plate, combine 2 cups of tomato juice with a dollop of sour cream. Drizzle tomato juice over cabbage rolls, top with fresh parsley, and serve while still warm.

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