Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls

An Original Recipe by Lorraine Elliott

Preparation time: 90 minutes

Cooking time: 90 minutes

Serves: 8 people (2 rolls each)

For Mince filling:

• 1 onion, finely diced
• 3 cloves garlic, finely diced
• 500g/1.1lbs pork and veal mince
• 4 tablespoons Chinese char siu sauce
• 1 cup cooked rice
• 1 cup peas
• 2 tablespoons fresh herbs (I used parsley)
• 2 tablespoons finely grated ginger
• 1 egg
• 1/2 teaspoon ground nutmeg

• Salt and pepper for seasoning

• 1 savoy cabbage (mine was 950g/2lbs)

• 3 tablespoons oil plus extra for drizzling
• 1 onion, finely diced
• 2 cloves garlic, finely diced
• 800ml/24flozs diced tomatoes
• 2 teaspoons chilli oil
• 1 teaspoon sugar
• Parsley and parmesan for serving

Step 1 - First core the cabbage with a sharp knife - the core is a small cone (see pic). Then submerge the cabbage in a pot of simmering water for 5 minutes and gently lift out with tongs and allow to drain and cool.

Step 2 - Meanwhile mix all of the mince filling ingredients together and test for seasoning by frying some. Shape into large balls (I used a large ice cream scoop) and refrigerate until you need the filling (at least around 20 minutes).

Step 3 - Add the oil to a large saucepan or pot and sauté the onions until soft. Add the garlic and fry for a minute. Then add the tomatoes and simmer for 15 minutes. Add the chilli oil, sugar and seasoning.

Step 4 - Start filling the cabbage rolls. Peel one leaf off and cut out the thick rib. Place a ball of the mince filling in the leaf and then roll up. Place in the pot of sauce and repeat with the rest of the cabbage leaves and filling. Place the pot on medium heat and place the lid on and steam the cabbage rolls for 20 minutes or until cooked in the centre. Sprinkle with chopped parsley and grated parmesan.