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Before you run a mile after reading the word ‘cabbage’, stick around to find out why these are so delicious:
I’m quite a recent cabbage fan, in fact, I’ve posted quite a few scrummy cabbage recipes to profess my new-found love.
Check out all its health benefits and nutritional info here.
It’s also super-cheap and goes a long way!
Stuffed cabbage is a great way to dress up regular old minced meat and adds some excitement to cabbage – see, a win-win dish!
Stuffed Cabbage Leaves
You will need:
12 cabbage leaves, blanched
2 tbs olive oil
500 g minced beef or venison
125 g streaky bacon, diced
2 tsp Peppadew Spice
1/2 a can of whole, peeled tomatoes, pureed
1 cup chicken stock
1/4 cup dry red wine
Start by frying the mince in a large pot in the olive oil.
Add the bacon and Peppadew Spice and cook thoroughly.
When the mince is cooked, remove from the heat and let it cool.
In the meantime, prepare your cabbage leaves.
If you have a whole, but used head of cabbage, cut out the core and dunk it in boiling water for about 5 minutes. Plunge it in ice cold water immediately afterwards.
Next, prepare the sauce.
Mix together the tomato puree, chicken stock and the wine and pour it into the bottom of a large rectangular roasting dish.
Take the cooled mince and mix in the egg.
Roll tablespoon-full portions of mince into each cabbage leaf.
Make sure it’s all covered and tucked in – place each stuffed leaf with the ‘seam-side’ down onto the sauce.
Bake at 180C for 45 minutes.
Give it a try – it could be your new weeknight favourite! X