Recipe Index

Ingredients

• 1 large green cabbage (about 2 lb 10 oz)
• 2 tbsp butter
• 1 onion, finely chopped
• 15¾ oz ground beef
• 8 oz ground pork
• 1 1/2 cups cooked white rice, cooled
• 1 tsp garlic, minced
• 1 tsp salt
• 1/4 tsp black pepper
• 3 x 14 oz cans tomato purée (passata)

Method

1. Cut the core out of the cabbage. Bring a large pot of salted water to the boil, lower in the cabbage and cook for 8–10 minutes, peeling off the outer leaves with tongs as they soften. You need about 12 large whole leaves. Drain and trim the thick central rib from each leaf so it rolls easily.
2. Melt the butter in a frying pan over medium heat and cook the onion for 5–6 minutes until soft and translucent. Leave to cool slightly.
3. Mix the beef, pork, cooked rice, onion, garlic, salt and pepper together in a large bowl until just combined.
4. Lay a cabbage leaf flat, place about 2¾ oz of filling at the rib end, fold in the sides and roll up firmly into a parcel. Repeat with all the leaves and filling.
5. Spread a cup of the tomato purée over the base of a large heavy casserole or Dutch oven. Pack the rolls in seam-side down in snug layers, pouring the remaining purée over and between them.
6. Cover and cook on the lowest heat on the hob, or in an oven at 350°F, for 1 hour 30 minutes, until the cabbage is completely tender and the filling is cooked through.
7. Rest for 10 minutes, then serve the rolls spooned with their tomato sauce.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data