Cabbage Rolls | Rowena G's Recipes

Ingredients

• In a saucepan heat 2 tablespoons of olive oil and fry the beef and pork until lightly browned. Put the meat mixture into a bowl.
• In the same pan fry the onion gently in a little more olive oil for about 5 minutes and then add the peppers frying for another 3 or 4 minutes-
• Add this onion pepper mix to the meats, add the cooked rice, mix well and season with salt and pepper.
• To make the sauce fry the onion gently in olive oil until soft, add the tomatoes and wine, boil gently until reduced by about a third then add the fresh basil and turn off the heat.
• Put the oven to heat up to 180ºC
• Steam or boil the cabbage whole and peel off the leaves as they soften.(see link to video below)
• If some of the outer leaves have a thick stem down the middle cut it out in a triangle pattern or trim it leaving the leaf still attached at the top.
• Put about a Tablespoon of filling into each cabbage leaf for over the sides and roll up tightly.
• Continue to do this until all the filling is used. Note that large leaves can take a little more filling small ones a little less. Do not overfill.
• Lightly butter a casserole dish that will take the amount of rolls you have prepared.
• If you have any spare leaves line the bottom of the dish with them.
• Put the rolls into the dish to fit quite snugly to make sure they do not unroll themselves.
• Pour the tomato sauce over the rolls gently distributing the sauce evenly over and between the rolls.
• Bake in the pre heated oven for 40 minutes.
• Serve with baked potatoes.
• Main Dishes