Stuffed parathas

Step-by-step: Stuffed cabbage leaves

Category: Main meal | Serves: 2 as a main course

Prep time: 30 minutes, plus cooling | Cooking time: I hour 10 minutes

Ingredients

2 tsp rapeseed oil

1 small red onion, finely chopped

1 small clove garlic, crushed (optional)

175g (6oz) extra-lean minced beef

1 small carrot (about 55g/2oz total/unprepared weight), coarsely grated

55g (2oz) cooked cold brown rice (cooked weight)

1½ tsp Dijon mustard

Freshly ground black pepper, to taste

5 large Savoy or green cabbage leaves, thick/hard end of stems removed (keeping leaves whole)

400g (14oz) can chopped tomatoes in rich natural juice

2 tsp tomato purée

3 tbsp red wine (or use extra stock)

2 tbsp homemade or reduced-salt vegetable stock

1 tsp dried herbes de Provence

    1. Preheat oven to 170°C/150°C fan/gas mark. Heat oil in a small, non-stick pan. Add onion; sauté over a medium heat for 5 minutes, until softened. Add garlic (if using); sauté for 1 minute. Transfer to a bowl; cool slightly. Add minced beef, carrot, rice, mustard and black pepper; mix well. Mixing minced beef, onion and carrot
    2. Roughly shred 1 cabbage leaf (the smallest one); set aside. Blanch remaining 4 whole cabbage leaves in a pan of boiling water for 2 minutes. Blanching whole cabbage leaves in a pan of boiling water
    3. Remove carefully using slotted spoon (keeping leaves whole); plunge leaves into cold water. Drain well. Lay blanched cabbage leaves out on chopping board. Divide meat mixture evenly between leaves. For each parcel, fold in sides of leaf to form a tight parcel. Folding in sides of leaf to form a tight parcel
    4. Place cabbage parcels, seam-side down, in an ovenproof casserole dish. Combine chopped tomatoes, tomato purée, red wine, stock, herbs and black pepper in a jug; stir in shredded cabbage leaf. Stiring shredded cabbage leaf in tomato mixture
    5. Pour tomato mixture evenly over cabbage parcels in dish. Cover with lid or foil. Bake in oven for about 1 hour, until meat filling is cooked all the way through. Serve with cooked green beans or peas.Stuffed cabagges served with cooked green beans or peas

Cook's tips

  • Swap lean minced pork or vegetarian mince for the minced beef. Try using grated courgette instead of the carrot.

  • This is not suitable for freezing.

Nutritional information

Stuffed cabbage leaves with tomato sauce nutritional information