Name: Stuffed cabbage rolls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 1 large cabbage; 500 gram lean beef mince; 500 gram lean pork mince; 1 1/2 cup fresh breadcrumbs; 1 cup milk; 1 onion, finely chopped; 1 egg; 2 teaspoon salt; 1/2 teaspoon ground allspice; 2 tablespoon unsalted butter, melted; 1/2 cup pouring cream; salad, to serve; bread rolls, to serve

Ingredients

1 large cabbage

500 gram lean beef mince

500 gram lean pork mince

1 1/2 cup fresh breadcrumbs

1 cup milk

1 onion, finely chopped

1 egg

2 teaspoon salt

1/2 teaspoon ground allspice

2 tablespoon unsalted butter, melted

1/2 cup pouring cream

salad, to serve

bread rolls, to serve

Method

1.Preheat oven to 150°C (130°C fan-forced). Lightly grease a 22 x 32cm baking dish with butter.

2.Separate leaves from the cabbage. Blanch in a large saucepan of boiling water, in batches, 1-2 minutes, until softened. Drain on paper towel.

3.In a large bowl, combine mince, breadcrumbs, milk, onion, egg, salt and allspice. Using an electric mixer, beat 8 minutes, or until mixture is light and fluffy. Season to taste.

4.Place a tablespoon of mince mixture at the stem end of a cabbage leaf. Roll up, folding in the sides as you go. Place into prepared dish, seam-side down. Continue with remaining leaves and mince.

5.Brush rolls with butter. Bake 20 minutes. Remove rolls from dish. Place in a warmed serving dish. Cover with foil to keep warm.

6.Simmer cabbage juices in baking dish 3-5 minutes, until syrupy. Stir in cream. Simmer another 2-3 minutes, until thickened slightly. Pour sauce over the rolls. Serve with salad and bread rolls.

For the cabbage rolls, remove the hard veins from cabbage leaves tor easier rolling.
Note

Woman's Weekly Food

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Ingredients

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