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Stuffed cabbage rolls
Stuffed cabbage rolls
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Prep Time:
60 minutes
Cook Time:
125 minutes
Total Time:
185 minutes
Impressive make-ahead stuffed cabbage rolls for entertaining.
Ingredients:
  • 1 large drum or Savoy cabbage, core removed
  • 36.40 gm extra virgin olive oil, plus 1 tsp extra
  • 1 1/2 tsp caraway seeds, plus extra 1 ⁄4 tsp
  • 2 large brown onions, finely chopped
  • 4 garlic cloves, crushed
  • 500g pork mince
  • 500g lean beef mince
  • 5.00 gm paprika
  • 250.00 ml fresh continental parsley leaves, plus 1 tbsp extra chopped parsley
  • 170g (1 cup) uncooked microwave brown rice
  • 2 eggs
  • 700g btl Mutti Tomato Passata
  • 500ml (2 cups) beef stock
  • 1 lemon, rind finely grated, juiced
  • 45g (1/4 cup) dried currants
  • 4.00 gm brown sugar
  • 3 small slices rye sourdough bread, crumbled into small crumbs
  • 45g (1/4 cup) pine nuts
  • Creamy mashed potatoes, to serve (optional)
Instructions:
  • 1. Bring a large saucepan of water to a boil and prepare a bowl of iced water. 2. Place cabbage in the boiling water, cover, and let it simmer for 4 minutes. 3. Using tongs, remove pliable leaves and transfer them to the iced water to cool. 4. Drain the leaves on a clean tea towel-lined tray. You should have about 16 whole large leaves. 5. Cool the remaining small cabbage leaves in the iced water and drain them on the tray. Pat dry. 6. Trim the thick stem of large leaves to sit flat without cutting through. 7. Finely chop the small cabbage leaves and set aside.
  • In a large frying pan over medium-low heat, heat 2 tsp oil. Add 1 tsp caraway seeds and stir for 30 seconds until fragrant. Cook 1 diced onion for 2-3 minutes until softened. Stir in half of the minced garlic for 30 seconds until fragrant. Transfer the mixture to a large bowl and let it cool slightly. To the bowl, add pork, beef, paprika, 1⁄2 cup parsley, rice, eggs, and season. Mix well to combine. Shape into 6cm logs using 1⁄3 cupfuls of the mixture.
  • Place 1 log of filling on 1 large cabbage leaf with the stem end facing you. Roll up, folding in sides to enclose the filling. Put it on a baking paper-lined tray seam side down. Repeat with the rest of the large leaves and filling. Chill in the fridge until needed.
  • In a medium heat pan, heat the rest of the oil. Stir in the leftover caraway and cook for 30 seconds until aromatic. Add the rest of the onion and cook for 2 minutes until softened. Add in the set aside chopped cabbage and remaining garlic. Cook for 1-2 minutes. Stir in passata, stock, rind, juice, currants, sugar, and the rest of the parsley. Season with salt and pepper. Lower the heat, cover, and let it simmer for 15 minutes, stirring occasionally.
  • Preheat the oven to 160C/140C fan forced, then line a baking tray with baking paper. In a small bowl, mix rye crumbs, pine nuts, extra caraway, and 1 tsp oil. Season with salt and pepper. Spread the mixture on the lined tray and bake for 10-15 minutes, stirring occasionally, until golden brown. Add extra chopped parsley, mix well, and let it cool before using.
  • Arrange the cabbage rolls in a large baking dish in a single layer. Pour the tomato mixture over the rolls. Cover the dish tightly with foil and bake for 1 hour and 30 minutes, or until the rolls are fully cooked. Sprinkle with the rye mixture and serve with creamy mashed potatoes if desired.

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