Cabbage and Beef Rolls

    Cabbage and Beef Rolls


    132 people made this

    Stuffed cabbage rolls are a popular dish in Eastern Europe and are a great comfort food in autumn and winter. You can substitute fresh garlic for powdered if you like.

    Serves: 6 

    • 1 medium head cabbage
    • water to cover
    • 500g beef mince
    • 1 cup (155g) cooked rice
    • garlic powder to taste
    • 1 egg
    • 1 1/2 cups (375ml) tomato juice
    • 1 tablespoon vinegar
    • 1 tablespoon white sugar
    • water to cover

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
    2. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the centre of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
    3. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about an hour. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

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