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Rice and beef stuffed cabbage rolls cooked in tomato sauce

Rice and beef stuffed cabbage rolls cooked in tomato sauce

An easy, satisfying family meal. Cooks on the stove top.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Steam about 12 leaves of the cabbage until soggy. Drain and set aside
    2. 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.
    3. 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.
    4. Once beef is cooled combine with rice and stir in the egg.
    5. 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.
    6. 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.