Rice and beef stuffed cabbage rolls cooked in tomato sauce
An easy, satisfying family meal. Cooks on the stove top.
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Loading... Ingredients
- 1 medium cabbage, with fresh green leaves
- 500 g lean beef mince
- 15 ml (1 tbsp) butter
- 1 onion, finely chopped
- 30 ml (2 tbsp) bbq spice
- ½ tsp pepper
- ½ tsp dried thyme
- 1 X 410 g can chopped tomatoes
- 30 ml (2 tbsp) brown sugar
- ¼ cup water
- 15 ml (1 tbsp) lemon juice
- 500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
- 1 egg, lightly beaten
Method
- Steam about 12 leaves of the cabbage until soggy. Drain and set aside
- Heat butter in a large pan. Add onions and saute. Once onions are translucent add mince and cook until browned. Add bbq spice, pepper and thyme. Transfer to a bowl and set aside to cool.
- In the same pan add chopped tomatoes, brown sugar, water and lemon juice. Stir to combine and bring to the boil. Reduce heat to medium and simmer.
- Once beef is cooled combine with rice and stir in the egg.
- Lay cabbage leaves on a flat dry surface and put about 1/3 cup of the rice mixture onto each cabbage leaf. Fold in the sides and starting at the edge nearest to you, roll leaf to fully enclose filling.
- Place cabbage rolls carefully in the tomato sauce. Spoon some of the sauce over the cabbage. Simmer on low heat for 20 – 30 minutes spooning sauce over rolls occasionally.