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Stuffed Cabbage

fast.cook's picture
Ingredients
  Cabbage leaves 12
  Cooked lamb/Cooked beef / chicken / ham 225 Gram, minced
  Onion 1 Small, peeled and grated
  Fresh white breadcrumbs 50 Gram
  Freshly chopped parsley 5 Milliliter
  Salt To Taste
  Freshly ground black pepper To Taste
  Canned chopped tomatoes 400 Gram
  Brown sugar/Water and 1/2 beef stock cube 300 Milliliter, hot
  Demerara sugar 15 Milliliter (1 Spoon)
  Cornflour 10 Milliliter (2 Spoons, 5 Milliliter Each)
  Water 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Cut and discard thick white stem from each cabbage leaf.
2) Plunge the cabbage leaves into boiling salted water for 1 minute.
3) Drain the leaves well.

MAKING
4) Combine meat, onion, breadcrumbs, parsley, salt and pepper, mix well.
5) Spoon a little of the mixture on to the centre of each leaf, fold over edges of leaf and one end, then roll up to form a parcel, enclosing the filling.
6) Put the tomatoes and their juice, stock or water and stock cube and sugar into the cooker and add the cabbage, seam side down.
7) Close the cooker, bring to H pressure and cook for 8 minutes.
8) Reduce the pressure quickly.
9) Lift out the cabbage to a warmed dish and keep hot.
10) Add the cornflour, blended with a little water to the sauce.
11) Return the open cooker to the heat and bring to the boil, stirring constantly.
12) Taste and adjust the seasoning.

SERVING
13) Pour the sauce over the cabbage rolls, garnish with a little chopped parsley, if liked and serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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