CABBAGE ROLLS (BABY/SMALL CABBAGES)

Cabbage rolls are normally stuffed, cabbage leaves stuffed with the filling and rolled but in this recipe, I used the baby cabbages from the Mlango Farm basket to stuff with the filling. I used the microwave to wilt the cabbage but you can also steam it. The filling is quite simple of minced beef mince, rice and some herbs. The cabbage is then cooked in tomato sauce. The tomato sauce, I bought it from the supermarket. The best one to use is the one called "passata" as you just have to add seasoning to it.

Serves 2

Time: 30 minutes

Cabbage stuffing

2 baby cabbages

1 cup beef mince or other mince would do too

1/4 cup cooked rice

1 tsp fresh dill or thyme

Salt and pepper

2 tbs cooked white onions

2 tbs parmesan cheese

2 tbs passata tomato sauce

Tomato sauce

1 bottle or 2 cups passata tomato sauce

Salt and pepper

A pinch of sugar

1/2 cup stock

2-3 tbs sour cream 

2 tbs chopped parsley

1 tsp of paprika to sprinkle

Method

First, make a hollow in the cabbage (removing the core) as shown in the picture below. Then slice the other end so that it gets a base to stand in the sauce. Tie a twine or the meat string around the cabbage and microwave for 5 minutes or steam it for 10 minutes so the leaves are wilted. (tieing a string is important as when the leaves wilt, the cabbage can fall apart).

 

For the stuffing, mix all ingredients well and spoon the mixture into the cabbage cavity. Keep on pushing the stuffing in as when the minced meat is cooked shrinks.

 

 

 

In a pot add the ingredients of the tomato sauce. Bring it to a simmer then place the cabbage in it. Spoon the sauce over the stuffing and cover to cook on a low heat for 10 minutes. Keep on spooning the sauce over the cabbage as this will help the meat in it to absorb the flavours and stay moist.

 

Once the stuffing is cooked through and the cabbage leaves are tender, dish it out on a plate and spoon the tomato sauce over it. Serve with a dollop of sour cream, little parsley and a bit of paprika.