Stuffed cabbage rolls with a tomato sauce recipe

10 ratings Rate
  • Serves 6
  • 25 mins to prepare and 1 hr 40 mins to cook
  • 401 calories / serving
  • Freezable
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Stuffed cabbage rolls (h)

If cooking the rice from scratch, cook according to pack instructions and set aside to cool.

Soften the onion in the butter, in a saucepan set over a low heat, for about 8 minutes. Set aside to cool.

Preheat the oven to 170°C, 150°C fan, 325°F, gas 3.

Sort through the cabbage leaves, setting aside about 12 large leaves. Roughly chop the remainder and spread across the base of a large, lidded casserole or saucepan. Cut any hard stem from the large leaves, keeping them as whole as possible.

Bring a large saucepanful of salted water to the boil and blanch the whole cabbage leaves for about 2 minutes, until soft and bright green. Plunge into cold water and drain thoroughly.

Combine the cooked rice, pork, beef, egg, garlic, oregano, cooked onion and plenty of seasoning 

Holding a blanched leaf out flat, heap a generous 2 tablespoons of the meat mixture in the centre and fold in the edges, rolling the package up to make a tight parcel. Sit on top of the chopped cabbage leaves, seam-side down. Repeat until all the parcels are layered in snugly, seasoning with salt and pepper as you go.

Combine the beef stock and passata, pour over the rolls, cover with a lid and cook for 50 minutes – 1 hour. Cook the meat thoroughly until no pink is showing. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 100g white long grain rice (or use 225g leftover cooked rice)
  • 1 onion
  • 25g butter
  • 1 large Savoy or green cabbage, cored and leaves separated
  • 400g pork mince
  • 400g beef mince
  • 1 egg, lightly beaten
  • 2 large garlic cloves, very finely chopped
  • 1tsp fresh oregano leaves or 1/2tsp dried oregano
  • 150ml beef stock
  • 450ml tomato passata
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  • Energy 1673kj 401kcal 20%
  • Fat 22.4g 32%
  • Saturates 9.4g 47%
  • Sugars 7.3g 8%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 20.2g Protein 30.2g Fibre 2.3g


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