Cabbage rolls

Cabbage rolls

By
From
Cooking from memory
Makes
15-20
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 onions, chopped
2 tablespoons olive oil
1 carrot, finely chopped
750g minced chicken
1/2 cup basmati rice, washed
1 large head green cabbage
1 x 440ml can tomato soup
280g tomato paste
salt
ground black pepper
1 teaspoon brown sugar

Method

  1. In a deep saucepan sauté the onion in olive oil until it softens. Add the carrot and sauté until softened. Add mince and stir continuously until meat is cooked through, breaking up any lumps with a fork. Gently add the rice and mix for a couple of minutes. Set aside.
  2. Remove its core and submerge the cabbage in a large saucepan of boiling water for about 20–25 minutes, or until the cabbage leaves may be removed without tearing. Remove all the leaves, keeping them in the boiling water until they are soft enough to roll. Then rinse them under cold water, drain and pat dry with paper towels.
  3. Trim the tough vein in the centre of each leaf. Put about 1 tablespoon of the meat mixture in the centre of each cabbage leaf. Roll up, tucking in the sides as you go. Arrange the cabbage rolls, seam side down, in a large saucepan.
  4. Combine 1 can of tomato soup and 2 cans of water, tomato paste, salt, pepper and sugar in a bowl and pour over the cabbage rolls. Cover the saucepan and bring to the boil. Reduce the heat and simmer for about 2 hours or until cabbage is tender. Serve hot.
Tags:
Jewish
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