Recipe

卷心菜和beef rolls

A traditional Eastern European dish, the combination of tender cabbage leaves wrapped around a fragrant beef filling is utterly moorish. They're so delicious, even the kids won't mind eating their veggies!

Dec 31, 2013 1:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

卷心菜和beef rolls
  • 10 cabbage leaves, halved, thick centre ribs removed
  • 500 gram beef mince
  • 2 medium onions, finely chopped
  • 3/4 cup (150g) long grain rice
  • 1/2 cup chopped mint
  • 1/2 cup chopped dill
  • 1/2 cup chopped parsley, plus extra to serve
  • 4 clove garlic, finely chopped
  • 1/4 cup (70g) tomato paste
  • 15 gram butter or spread
  • lemon wedges, to serve

Method

卷心菜和beef rolls
  • 1
    Bring a saucepan of salted water to boil. Add cabbage leaves, pushing down to submerge, and boil for about 10 minutes, until soft. Remove and drain in a colander. Set aside to cool.
  • 2
    Using hands, combine mince, onion, rice, herbs and garlic and season well. Place cabbage leaves on a flat surface. Spoon a heaped tablespoon of mince filling along base of each leaf , leaving space on sides. Fold in sides and roll up tightly. Squeeze firmly to form a log.
  • 3
    Pack rolls closely together, seam side down, in a wide, shallow pan with a lid. Mix tomato paste with 2 cups water and pour over rolls, adding extra water if necessary, to just cover. Dot with butter. Cover and bring to boil. Reduce heat to low and simmer, covered, for 40 minutes, until cooked.
  • 4
    Drizzle with juices, scatter with extra parsley and serve with lemon wedges.

Notes

To remove whole leaves from cabbage without breaking them, cut from base deep into cabbage, removing core. Carefully pull away leaves to keep them intact. Blanch, cut out thick ribs then fill and roll. If using small cabbage leaves, overlap to enlarge.

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