Stuffed Cabbage Rolls
Recipes · Dinner · Recipe, Typed Supps
Fiddly for half an hour, then an hour in the oven where nothing can go wrong.
Allergens and patterns
Contains milk. Fits: Gluten-free.
Ingredients
- 1 large head (1000g) Cabbage — Whole leaves, blanched two minutes until pliable. Raw leaves crack along the spine the moment you fold them.
- 500g Beef Mince — Mixed raw with the rice, which then cooks inside the roll and absorbs the meat juices.
- 2/3 cup, uncooked (120g) White Rice — Uncooked, and only half-quantity — it swells inside the rolls and will burst them if you use more.
- 2 tins (700g) Tomatoes — The rolls braise in it, so it needs to be enough to come most of the way up them.
- 1, diced fine (150g) Onion — In the filling, softened first so it is not raw and crunchy inside the roll.
- 1 1/2 tsp (6g) Paprika — In the sauce, which is what makes this Central European rather than Mediterranean.
- to serve (100g) Sour Cream — A spoon on top of each serving.
- a handful (10g) Dill — Over the top at the end.
Nutrition per serving
- Calories: 539.5 kcal
- Protein: 43.8g
- Carbohydrate: 28g
- of which sugars: 17.2g
- Fat: 25.9g
- of which saturated: 12.7g
- Fibre: 9.4g
- Sodium: 163.1mg
Method
- Core the cabbage and blanch it whole for a few minutes, peeling leaves off as they loosen.
- Mix the mince, uncooked rice, softened onion, salt and pepper.
- Put a spoonful on each leaf, fold the sides in and roll up.
- Pack them seam-down in a dish, pour the paprika-spiked tomatoes over, cover, and bake at 180°C for 75 minutes.
Nutrients it supplies
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