Stuffed Cabbage Rolls

Blanched white cabbage leaves rolled around a minty rice and ground beef filling, then slowly simmered in a buttery tomato broth. A hearty, gluten-free winter classic.

Ingredients

• 800 g (1 small head) white cabbage
• 250 g ground beef (20% fat)
• 150 g (¾ cup) white rice
• 500 g (2 cups) hot water
• 120 g (1 medium) onion
• 30 g (2 tbsp) tomato paste
• 15 g (1 tbsp) red pepper paste
• 30 g (2 tbsp) butter
• 20 g (1½ tbsp) olive oil
• 3 g (1 heaped tbsp) dried mint
• 3 g (1½ tsp) red pepper flakes
• 1 g (½ tsp) black pepper
• 12 g (2 tsp) salt

Instructions

1. 1

   Cut out the cabbage core with a knife. Lower the whole head into a large pot of boiling water and peel off the outer leaves one by one as they soften, every 3-4 minutes.

2. 2

   Shave down the thick ribs of the leaves with a knife and halve any large leaves. Line the bottom of the pot with torn small leaves.

3. 3

   Rinse and drain the rice and grate the onion. Knead the ground beef with the rice, onion, half the tomato paste, the red pepper paste, olive oil, dried mint, red pepper flakes, black pepper and 8 g of the salt.

4. 4

   Place 1 tablespoon of filling at the wide end of each leaf, fold in the sides and roll up tightly into finger-thick rolls.

5. 5

   Pack the rolls snugly into the pot, seam side down, and set an upturned plate on top.

6. 6

   Melt the butter in a small pan and stir in the remaining tomato paste for 1 minute; add the hot water and remaining salt, stir, and pour over the rolls.

7. 7

   Bring to a boil, cover and simmer over low heat for 40-45 minutes, until the rice and leaves are very tender. Rest for 15 minutes before serving.

Nutrition

Per serving