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Stuffed cabbage rolls

Ingredients

  • Prep 1 hr
  • Cook 2 hr 05 min
  • Serves Makes 6
  • 1 large drum or Savoy cabbage, core removed
  • 2 tablespoons extra virgin olive oil, plus 1 tsp extra
  • 1 1/2 teaspoons caraway seeds, plus extra 1 ⁄4 teaspoon
  • 2 large brown onions, finely chopped
  • 4 garlic cloves, crushed
  • 500g pork mince
  • 500g lean beef mince
  • 2 teaspoons paprika
  • 1 cup fresh continental parsley leaves, plus 1 tbs extra chopped parsley
  • 170g (1 cup) uncooked microwave brown rice
  • 2 eggs
  • 700g tomato passata
  • 500ml (2 cups) Massel beef stock
  • 1 lemon, rind finely grated, juiced
  • 45g (1/4 cup) dried currants
  • 1 teaspoon brown sugar
  • 3 small slices rye sourdough bread, crumbled into small crumbs
  • 45g (1/4 cup) pine nuts
  • Creamy mashed potatoes, to serve (optional)

Directions

  • STEP 1 - Bring a large saucepan of water to the boil over high heat. Fill a large bowl with iced water. Submerge cabbage in boiling water. Cover and return to the boil. Simmer for 4 minutes. Use tongs to remove leaves as they become pliable, taking care not to tear. Place in iced water to cool. Drain on a tray lined with a clean tea towel (you should have about 16 whole large leaves). Transfer remaining small cabbage leaves to iced water to cool. Transfer to prepared tray to drain. Pat leaves dry. Trim the thick stem on large cabbage leaves to sit flat (don’t cut all the way through). Finely chop small cabbage leaves and reserve.
  • STEP 2 - Heat 2 tsp oil in large frying pan over medium-low heat. Add 1 tsp caraway seeds and stir for 30 seconds or until aromatic. Add 1 onion and cook, stirring, for 2-3 minutes or until softened. Add half the garlic and stir for 30 seconds or until aromatic. Transfer to a large bowl. Cool slightly. Add pork, beef, paprika, 1⁄2 cup parsley, rice and eggs to bowl. Season. Stir to combine well. Shape 1⁄3 cupfuls of mixture into 6cm logs.
  • STEP 3 - With the stem end facing you, top 1 large cabbage leaf with 1 log of filling and roll up, folding in sides to enclose filling. Place, seam side down, on a baking paper-lined tray. Repeat with remaining large leaves and filling. Place in the fridge until required.
  • STEP 4 - Heat remaining oil in pan over medium heat. Cook remaining caraway, stirring, for 30 seconds or until aromatic. Cook remaining onion, stirring, for 2 minutes or until softened. Add reserved chopped cabbage and remaining garlic. Cook, stirring, for 1-2 minutes. Add passata, stock, rind, juice, currants, sugar and remaining parsley. Season. Reduce heat to low. Cover. Simmer, stirring occasionally, for 15 minutes.
  • STEP 5 - Meanwhile, preheat oven to 160C/140C fan forced. Line a baking tray with baking paper. Combine rye crumbs, pine nuts, extra caraway and 1 tsp oil in small bowl. Season. Place on tray. Bake, stirring occasionally, for 10-15 minutes or until golden. Stir in extra chopped parsley. Set aside to cool.
  • STEP 6 - Place cabbage rolls in a single layer in a large baking dish. Pour over tomato mixture. Cover tightly with foil and bake for 1 hour 30 minutes or until cooked through. Sprinkle with rye mixture and serve with creamy mashed potatoes, if using.

Recipe Ingredient

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