Cabbage Rolls

11 ingredients
4 steps

Ingredients

  • 10 None cabbage leaves, halved, ribs removed
  • 1 lb ground beef
  • 2 None medium onions, finely chopped
  • 5.25 oz long grain rice
  • 3 tbsp fresh mint leaves, chopped
  • 3 tbsp fresh dill, chopped
  • 3 tbsp fresh parsley leaves, chopped, plus extra to serve
  • 4 cloves garlic, minced
  • 1/3 cup tomato paste
  • 1 tbsp butter
  • None None lemon wedges, to serve

Directions

  1. 1
    Cook cabbage leaves in boiling salted water for 10 mins, until soft. Drain then let cool.
  2. 2
    Meanwhile, combine ground beef, onions, rice, herbs and garlic. Season. Place cabbage leaves on a flat work surface and spoon a heaped tablespoon of filling along base of each leaf, leaving space on the sides. Fold in sides and roll up tightly. Squeeze firmly to form a log.
  3. 3
    Pack rolls closely together, seam-side down, in a wide, shallow pan with a lid. Whisk together tomato paste and 2 cups water. Pour over rolls. Dot with butter then cover and bring to a boil. Reduce heat to low and simmer, covered, for 40 mins, until cooked through.
  4. 4
    Transfer rolls to a serving plate. Drizzle with cooking juices, sprinkle with extra parsley and serve with lemon wedges.

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