Big thanks to my gorgeous Polish friends for help with this one - all the Polish recipes I found in researching this looked lovely, but heavily based in pastry and other naughty things! So they sent me a couple of ideas and I ended up making this. I used this recipe as a basis, but changed the sauce to use free foods instead. Very scrummy it was too. A bit of effort in the making, but incredibly filling and very tasty.
I served ours with SW roasted new potatoes.
Ingredients
1 large cabbage, cored
1 large onion, chopped
500g lean beef mince
250g lean pork mince
1.5 cups cooked brown rice
1 garlic clove, finely chopped
1 tsp salt
0.5 tsp black pepper
800g passata
Half a tube of tomato puree
2 tsp sweetener
2 tsp Worcestershire sauce
Put the cabbage head into a large pan of salted boiling water. Cook until the cabbage leaves are softened enough to remove from the head (about 3 minutes). Remove from the pot and let the cabbage sit until it's cool enough to handle.
Separate off the cabbage leaves, you will need about 16-18. Cut out any tough centre ribs. Set the whole leaves aside. Chop the rest of the cabbage and scatter it in the bottom of a casserole dish.
Cook the onion in frylight until softened. When cooled, mix the onion with the mince, rice, garlic, salt and pepper.
Preheat the oven to 180C.
Take a small handful of the stuffing mixture, place in the centre of a cabbage leaf and wrap the leaf around it, tucking in the sides and then laying in the casserole dish. Repeat until all the mix and leaves are used up.
Mix the passata, tomato puree, sweetener and Worcestershire sauce. Pour over the top of the cabbage rolls and cover the dish with foil.
Bake in the oven for about an hour, until the cabbage is tender and the meat is cooked through.
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