Serves 4 - or two hungry people
1 large head white cabbage
75g basmati rice
2 tbsp olive oil
3 garlic cloves, peeled and chopped
1 onion, peeled and chopped
400g can peeled plum tomatoes
1 tsp ground cinnamon
1 tsp crushed red chilli
250g lean minced pork
2 tbsp fresh dill, chopped
Preheat the oven to 190°C/170°C fan/Gas 5 and bring a pan of water to the boil. Remove 8 outer leaves from the cabbage, then chop a quarter of the cabbage finely and reserve. Dip two of the outer leaves at a time into the boiling water then refresh in cold water.
Boil the rice in water for about 6 minutes then drain. Meanwhile, heat 1 tbsp of the oil in a frying pan and sauté half the garlic, all the onion and the reserved chopped
cabbage, with seasoning, for about 5 minutes. Set aside to cool.
Heat the remaining oil and cook the rest of the garlic until golden, then add the
tomatoes, cinnamon, chilli and a pinch of salt and break up with a spoon. Cook for 5 minutes then pour into a baking dish.
Mix the pork and dill to the cooled onion, mix well and use to fill the cabbage leaves, making a bundle by rolling the front piece over, tucking the sides in and rolling up. Place seam side down in the dish with the tomato sauce and bake for 20 minutes until cooked through and no pink meat remains.
Things I do: ha, next time I won't leave it in for that extra ten minutes! It got a little bit overdone as you can see but tasted every bit as good. Not unlike stuffed vine leaves - the cinnamon just added that extra touch somehow. And if this recipe was to go round four people, say with mashed or jacket potatoes, then I think I'd double the quantity of sauce.
Enjoy!
Di
x
Mmmmm.Mmmmmm
ReplyDeleteWe call them cabbage rolls!
Some over here, make them like you do, some make them with bacon and rice, some vegetarian only, some with beef hamburger!!!
It is always fun to try each different recipe as in my opinion, all of them are tasty and good!
Njami,
ReplyDeleteI am Hungry.
Thanks for recepie.
Tamara
Hmmm . . . they look and sound pretty tasty. Good way of getting peeps to eat their greens!
ReplyDeleteHugs
Sarn xxx
Oh how I have missed the Friday recipes, used to almost lick the screen and this one is no exception looks delicious. Hugs, Amanda x
ReplyDeleteHmmmmm, this looks soooo good, will definitely be printing it off to have a go later. Left some sunshine behind in Spain for you, in fact it's getting warmer this week.
ReplyDeleteHugs
Caz x
Thank you for this Di - this'll be Sunday supper for us! Vicky x
ReplyDeleteOooh yum yum yum yum Di!!! Sounds lovely.
ReplyDeleteHugs Sue Pxxx
like the sound of this one
ReplyDeleteYummy!! Love the sound of this!
ReplyDeletexx
Yum! This sounds delicious! But I am probably the only person in the country who loves cabbage in all its forms. Unless it's cooked a la mother-in-law, who boiled it fiercely for at least 40 minutes. Only edible when served with lots of pickled onions or piccalilli to hide the taste....
ReplyDeletelove Mags B x
Looks and sounds delicious and, as the EM loves cabbage, I think he might just like me to have a go at this recipe. We're having cabbage today, but with roast chicken - not sure they go together but, as I said, the EM loves cabbage :)) Hugs, Elizabeth xx
ReplyDeletesounds yummy... will be trying this one soon... Hugs May x x x
ReplyDeleteGlad to see the Firday Feast is back, that two legged mouse of yours must be wasting away with nothing to eat for the last six weeks or so!!
ReplyDeleteHugs
Brenda
Hi Di,
ReplyDeleteOh, this sounds so yummy -- and looks yummy too!
Hugs,
Kay