Food & Wine
Beef cabbage rolls
What was once a vegetarian meal for poverty-stricken Eastern Europeans has over time been upgraded to status as a meaty, delicious staple that your whole family will love. Just don’t tell the little ones that it’s wrapped in cabbage.
Ingredients:
- 1 head of cabbage (medium)
- 0.5kg of minced beef or half beef half pork
- 1 cup of cooked white rice
- 1 onion, chopped
- 1 egg
- 2 teaspoons of salt
- 1 teaspoon of garlic powder
- ½ teaspoon of pepper
- ½ a teaspoon of dry thyme
- 1 can of tomatoes or homemade (500g)
- ¼ cup of water
- 4 teaspoons of brown sugar
- 1 tablespoon of apple cider vinegar
Method:
- Core the cabbage. Scald with hot water until leaves grow soft. Separate and remove hard spines.
- In a large bowl, mix beef, rice, onion, egg, thyme, garlic powder, salt and pepper.
- In each cabbage leaf, scoop one-third of a cup of meat mix.
- To roll, fold sides in. Starting at an unfolded edge, roll closed.
- Mix tinned tomatoes, sugar, water and vinegar. Line base of baking pan with some sauce. Place rolls on top and pour remaining sauce atop cabbage rolls. Cover with aluminium foil.
- Bake for two hours or until cabbage is soft and tender.
Related links: