A comforting classic European dish, these baked cabbage rolls are filled with seasoned minced beef, oats, and herbs, then slow-cooked until tender and served with a tangy tomato chutney.
Ingredients
- 5-6 large cabbage leaves
- 175g minced beef
- 1 small onion
- 1 tsp garlic
- 1 tsp tomato paste
- 1 tsp chopped fresh parsley
- 1/2 teaspoon paprika
- 1 egg
- 45g quick cooking oats
- 1 tbs Worcestershire sauce
- little stock/water
- Seasoning to taste
- Tomato chutney (to serve)
Method
Bring a large saucepan of water to the boil over high heat. Cook cabbage leaves, in batches, for 2 to 3 minutes or until bright green. Drain on a tray lined with a paper towel. Set aside to cool completely.
Cut about 4cm of the thick vein from each cabbage leaf.
Mix together all the other ingredients, except the stock and chutney. Season well with salt and pepper.
Place this filling in the cabbage leaves and roll up. You can use cooking string to secure if necessary
Arrange in a greased oven proof dish and pour in a little stock. Cover the dish.
Bake in the centre of a very moderate oven (180C) for 50-60 minutes until tender.
Drain and serve with tomato chutney.
Join the Discussion
Type out your comment here:
You must be logged in to post a comment.