Cabbage Rolls

cabbage rolls

I can’t wait to try this recipe for Nana Mary’s Cabbage Rolls a friend of mine has passed on to me. Her Nana used to make them for her as a kid and now she makes them herself and she LOVES them. I will be testing them soon and giving you the feed back. Here’s the recipe if anyone else wants to give them a try, let me know how they go I would love to know. Yum yum!!

Cabbage Rolls

1 large cabbage
800g-1kg mince
Rice (1 cup to every 2 cups mince)
Fresh mint, chopped (bit of dry mint also)
Salt & Pepper
1 onion
Generous amount of fresh garlic
1 – 1/2 tins tomato purée

Slice down sides of core of the cabbage, this will help loosen the leaves when it’s cooking.
In a large stock pot put your whole cabbage into around 1 litre water. Just enough to soften and steam the leaves off.
While cabbage is boiling away, put all the ingredients (raw rice, raw mince + extras) into a large bowl and mix together with your hands.
As leaves start to fall off the cabbage pull them from the pot, and then you can start rolling your ‘cabbage rolls’
With the larger outside leaves, you can normally get 2 rolls from it. Splice out the core of the leaf and then cut the leaf into 2 halves.
Starting closest to you, place a small handfull of mix onto the leaf in a sausage shape, and then wrap/roll the leaf around the meat mix. Making sure to keep the ends closed. Kind of like a burito.
Continue pulling leaves off the cabbage and rolling them until you have no more meat mix, and only small leaves that can’t be used!
Keep all the rolls aside on the bench.
Put your ‘cabbage water’ aside also, pot should now be empty and ready to use again.
Start stacking/laying cabbage rolls in the pot, reasonably tight but don’t squish them in.
Pour cabbage water back over the rolls, and then add the tin of purée. I sometimes mix the puree in with the water so it spreads evenly when your pour it over.
Pop back on the stove, bring to the boil and then reduce to a simmer.
Simmer for… an hour or so. And then turn off.
Top up with more water every now and again, you will notice them drying out ever so slightly.

Serve with freshly squeezed lemon juice, and the Nana Mary traditional way is with boiled potatoes also (good for mashing in your bowl to soak up the juice)

YUM, YUM! This makes a decent sized amount, but smaller batches can be made with home grown silver beet too!

 

image source: http://fiestafarms.ca

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