Stuffed Cabbage Recipe
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Ingredients
| Cabbage leaves | 12 | |
| Cooked lamb, beef, chicken or ham, - 225 g, minced | ||
| Onion | 1 Small, peeled | |
| White breadcrumbs | 50 Gram | |
| Parsley - 1x5 ml spoon, freshly chopped | ||
| Salt | 1 To taste | |
| black pepper | 1 | |
| Tomatoes - 1x400 g can, chopped | ||
| Hot brown sugar - 300 ml OR water and 1/2 beef stock cube | ||
| Demerara sugar - 1x15 ml spoon | ||
| Cornflour - 2x5 ml spoons | ||
| Water | 0.5 Cup (16 tbs) | |
Directions
GETTING READY
1) Cut and discard thick white stem from each cabbage leaf.
2) Plunge the cabbage leaves into boiling salted water for 1 minute.
3) Drain the leaves well.
MAKING
4) Combine meat, onion, breadcrumbs, parsley, salt and pepper, mix well.
5) Spoon a little of the mixture on to the centre of each leaf, fold over edges of leaf and one end, then roll up to form a parcel, enclosing the filling.
6) Put the tomatoes and their juice, stock or water and stock cube and sugar into the cooker and add the cabbage, seam side down.
7) Close the cooker, bring to H pressure and cook for 8 minutes.
8) Reduce the pressure quickly.
9) Lift out the cabbage to a warmed dish and keep hot.
10) Add the cornflour, blended with a little water to the sauce.
11) Return the open cooker to the heat and bring to the boil, stirring constantly.
12) Taste and adjust the seasoning.
SERVING
13) Pour the sauce over the cabbage rolls, garnish with a little chopped parsley, if liked and serve warm.
1) Cut and discard thick white stem from each cabbage leaf.
2) Plunge the cabbage leaves into boiling salted water for 1 minute.
3) Drain the leaves well.
MAKING
4) Combine meat, onion, breadcrumbs, parsley, salt and pepper, mix well.
5) Spoon a little of the mixture on to the centre of each leaf, fold over edges of leaf and one end, then roll up to form a parcel, enclosing the filling.
6) Put the tomatoes and their juice, stock or water and stock cube and sugar into the cooker and add the cabbage, seam side down.
7) Close the cooker, bring to H pressure and cook for 8 minutes.
8) Reduce the pressure quickly.
9) Lift out the cabbage to a warmed dish and keep hot.
10) Add the cornflour, blended with a little water to the sauce.
11) Return the open cooker to the heat and bring to the boil, stirring constantly.
12) Taste and adjust the seasoning.
SERVING
13) Pour the sauce over the cabbage rolls, garnish with a little chopped parsley, if liked and serve warm.
Chef
