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Beef Stuffed Cabbage Leaves

ingredients

2 tbsp (1 oz) 25 g butter
450g (1 lb} lean minced beef
10ml (2 tsp) chopped parsley
little chopped mint, optional
60 ml (4 level tbsp) cooked rice
1/2 onion, skinned and grated
1 pinch dried mixed herbs
1 pinch ground Mixed Spice (All Spice / Pumpkin pie spice)
1 pt (600 ml) stock
12 medium sized cabbage leaves
salt and pepper

method

1. Melt the butter, add the meat and cook until brown. Add the parsley, mint (if used), rice, onion, seasonings and flavourings and 150 ml (1/4 pt) of the stock. Continue cooking for 5 minutes, until the stock is absorbed.

2. Blanch the cabbage leaves by dipping them in boiling water for 2 minutes; drain well. Place a spoonful of filling in the centre of each leaf and roll up, tucking in the ends to form a neat 'package'.

3. Place the rolls closely together in a casserole. Bring the stock to the boil and pour over enough stock to half cover.

4. Cover with a lid and cook in the oven at 180°C (350°F) mark 4 for about 45 minutes.

What did you think?

21 people have helped to review this recipe. Thankyou!

Wanted to convert cabbage hater.
posted by natalie savage @ 11:17AM, 7/27/07
My husband hates cabbage so i thought i would try to cook it another way. It was a hit, he really liked it. Would be ideal for dinner party.
Garden cabbage galore
posted by Technically Blonde @ 01:35AM, 8/19/08
With a glut of cabbages in the garden we have been looking for different ways to cook them. This one was a definite success!
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