Monday, March 4, 2013

Stuffed cabbage leaves

Stuffed cabbage leaves

1 large cabbage or 2 small or you can use savoy cabbages, spring greens anything with large enough leaves

300gr beef mince
1 large onion diced
100gr rice
1 tablespoon tomato paste
1 small bunch of flat leaf parsley chopped (about 25g)
1 teaspoon of dried mint
100 ml olive oil
Salt and pepper to season
200 ml water + 1 teaspoon tomato paste

Take the leaves off the cabbages one by one carefully not to tear them and keep them whole.
Steam the leaves for 10 minutes (if using a big cabbage like mine you need to do this in batches, I have done 3 batches). Let the leaves cool.

In the meantime mix the filling mince, onions, rice, tomato paste, parsley, olive oil, drien mint and season with salt and black pepper.

Take a steamed cabbage leaf and cut it in to two lengthwise taking the big fat vein in the middle out from the bigger leaves, you can leave the softer veins on the smaller leaves. Put a tablespoon full of the filling and wrap it by rolling the leaf over it. Place the wraps in a pan and continue until you finish all the leaved or the filling.

Mix 200 ml of water with 1 teaspoon of tomato paste and add it to pan cover and cook in high until it starts bailing, then put it on low heat and simmer for 30 minutes.

Serve warm with yogurt on the side.


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