- Freezable
- Gluten-free
- High-protein
Ingredients
Serves: 4
- 80g brown basmati rice
- 1 large savoy cabbage
- 1 tbsp extra virgin olive oil
- 1 ½ tbsp butter
- 1 large brown onion, finely diced
- 3 garlic cloves, finely diced or minced
- 1 tsp dried fennel seeds
- 1 ½ tbsp dried smoked paprika
- 1 tsp dried chilli flakes
- 3 sprigs fresh thyme, destemmed
- 1 lemon, zested
- 250g pork mince
- 250g beef mince
- 2 tsp Worcestershire sauce
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 4 tbsp sour cream (optional)
- 1 large handful fresh parsley, finely diced
Method
Step 1
Preheat the oven to 180°C / 160°C fan / gas mark 4.
Step 2
Prepare the rice as per packet ingredients. Remove the rice from the heat about 5mins before the end of the recommended cooking time, so that the rice is al dente (a little bit undercooked). Set aside.
Step 3
First prepare the cabbage by carefully slicing the base/core of each leaf to remove it from the whole cabbage. You’ll need 8 large leaves. Roughly chop the remaining cabbage to place on the bottom of a butter greased baking dish.
Step 4
In a large saucepan, boil some water. Add the cabbage leaves so they’re covered by the water. Blanch for 2mins, remove, and drain under cold water until they no longer feel warm to touch.
Step 5
Slice a V-shape at the base of the leaf to remove the hard vein in the middle. Set aside the sliced leaves.
Step 6
Heat the oil in a large non-stick frying pan, over medium heat. Add the onion, and garlic, and fry until golden.
Step 7
Add the dried spices, thyme, and lemon zest, and cook for a further 1-2mins to release some fragrance in the spices.
Step 8
In a large bowl add the meat, the cooked onion mixture, Worcestershire sauce, and cooked rice. Season lightly with salt and pepper, and combine well.
Step 9
Divide the meat mixture into 8 portions and place each one in the centre of a cabbage leaf. Fold in the sides and roll the leaves to make neat parcels. Put the cabbage parcels in the baking dish with the edges tucked underneath.
Step 10
Add the tomato puree to the tin of chopped tomato. Use a spoon or fork to mix the puree into the tin to combine.
Step 11
Pour the tomato mixture over the stuffed cabbage leaves, season lightly with salt and pepper, cover with foil, and place in the oven to bake for 45mins, or until the meat is cooked through.
Step 12
Serve topped with sour cream (if using) and parsley. Enjoy with a side salad and cauliflower mash.
