Stuffed Cabbage Rolls

Method6 steps

1. 1

   Step 1: Halve and core the cabbage. Bring 1 litre water and 1 tablespoon salt to a boil. Blanch the leaves until tender and flexible, then rinse under cold water and drain.

   Uses 1 white cabbage (small size) · 1 litre water for blanching cabbage leaves · 1 tbsp salt for the cabbage blanching water

2. 2

   Step 2: Remove the thick central veins and select 25–30 palm-size cabbage-leaf pieces for wrapping. Reserve unused leaves.

   Uses Blanched cooled cabbage leaves

3. 3

   Step 3: Combine the ground beef (250 g), rinsed drained rice, onions (2), parsley (1/4 cup), garlic (4), tomato and pepper pastes (1 tbsp), mint (1 teaspoon), chilli flakes, filling salt (1/2 teaspoon) and black pepper (1/2 teaspoon) with 2 tablespoons olive oil. Mix thoroughly.

   Uses 250 g ground beef · 100 g long grain white rice (rinsed & drained) · 2 tbsp olive oil for the filling · 2 onion (finely chopped) · 1/4 cup parsley (finely chopped) · 4 garlic cloves, minced · 1 tbsp tomato paste · 1 tbsp pepper paste

4. 4

   Step 4: Put a walnut-size portion of filling on each leaf. Fold in the sides and roll securely; repeat with the prepared leaves and filling.

   Uses Selected prepared cabbage-leaf wrappers · Complete raw beef and rice filling

   
5. 5

   Step 5: Coat a wide deep saucepan with the remaining 2 tablespoons olive oil and pack the rolls side by side. Mix the lemon juice, 1 cup hot water and cooking-liquid pinch of salt (1 pinch), then pour over the rolls. Add only enough additional hot water if needed to reach at least halfway up the top layer. Put a heatproof plate over the rolls and cover. Bring to a simmer and cook for about 40 minutes, until the rice is tender and the beef filling reaches 71°C (160°F).

   Cook Cabbage Rolls · 40 minUses Rolled cabbage parcels with beef and rice · Remaining 2 tbsp olive oil for the cooking pan · Juice of 1 lemon for the cooking liquid · 1 cup hot water for initial cooking liquid · 1 pinch salt for the cooking liquid · Additional hot water if needed to reach halfway up the top layer

6. 6

   Step 6: Remove from the heat and let the rolls rest for about 5 minutes. Serve hot with optional plain yogurt and extra lemon wedges.

   Rest Rolls · 5 minUses Cooked beef and rice cabbage rolls · Plain yogurt, optional, to serve · Additional lemon wedges, optional, to serve