Stuffed cabbage leaves

Ingredients:

  • 240_f_139957433_tx6aoy29wbenbukwzvxlwmpmlf7kmb1f5-6 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 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. can use cooking string to secure if necessary

Arrange in a greased oven proof dish and pour in a little stock. cover dish.

Bake in the centre of a very moderate oven (180C) for 50-60 minutes until tender.

Drain and serve with tomato chutney