Rolled cabbage leaves filled with mince when cooked, into neat envelope shaped so mince stays inside and does not come out.
- 8 leaves Whole small cabbage
- 420gm Lean mince steak, beef, lamb.
- 1/2 an onion Onion
- 4 tablespoons Cooked Rice
- Salt and pepper to taste
- 16 teaspoons Fresh thick cream or tomato sauce
- 2 tablespoons Olive oil
- Big pot to fit cabbage Water
|No of Servings:||4|
|Preparation Time:||20 minutes|
|Cooking Time:||30 minutes |
Bring water to boil in a large pot, put whole cabbage inside, down to simmer until leaves are tender but still firm, take out and cool, take leaves off very carefully, try not to damage or tear them. Cut hard bits of ends of cabbage stalks, use only nice one piece leaves. Then saute onion, may be sliced thinly then saute the onion, place mince and rice, salt and pepper into frypan with a bit of olive oil and brown. Take out a portion of mince and place onto one leaf e.g. 2-3 tablespoons depending what size you want to make, normally 4\\\" long is sufficient, roll up neatly, after you have used up all the quantity, place back into a clean frypan and slowly brown the leaves, should take a couple of minutes only. Place onto a plate, 2 or 3 whatever is need for one person, drizzle fresh cream or tomato sauce over them and eat.
Can be kept for a couple of days in fridge and microwaved gently for a few minutes. Very hearty, filling, easy to make, use either with mashed potatoe, rice, or whatever you prefer. An old Russian recipe that my mother and I used to make quite often as cabbage and mince was quite inexpensive and very filling and healthy as well. If you don\'t like cream use tomato sauce or whatever you prefer yourself. We all have different tastes.
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