Whenever I go into the city to Darling Harbour, a must for me is to buy a stuffed cabbage roll. I have no idea what's in them but they are the most delicious things I have tasted. Yet again, I am looking for the recipe, but came across another nice one.
- 1 medium cabbage
- 250g finely chopped lamb mince
- 2 cups finely chopped parsley
- 1 bunch finely chopped shallots
- 2 cups rice (uncooked)
- 2 cups diced tomato flesh
- 1/2 cup olive oil
- 2 tablespoons tomato pate
- 2 teaspoons each: tumeric, black pepper, cayenne pepper, ground cumin
- 4 teaspoons salt
1. Cut the cabbage in a square shape around the core. This helps you when you're taking off the leaves.
2. Cook the cabbage in a large pot until the leaves are pliable.
3. Carefully pull the leaves off the cabbage then simmer them a little while longer.
4. Cut off the stalks. RESERVE THEM.
5. Place the meat, rice, shallot, tomato, and parsley into a bowl and mix with your hands.
6. Add the tomato paste, olive oil, and 1 teaspoon of the spices and mix well.
7. Line the bottom of a pot with the reserved stalks.
8. Place 1 tablespoon of mixture in each leaf and roll up. Layer the rolls on top of the stalks.
9. In a small bowl, mix the rest of the spices and dissolve with tomato paste and hot water. Add the oil and pour this over the leaves in the pot.
10. Cover the pot and simmer over medium heat for about 15 minutes, then lower the heat and simmer for 45 minutes.
- 1 medium cabbage
- 250g finely chopped lamb mince
- 2 cups finely chopped parsley
- 1 bunch finely chopped shallots
- 2 cups rice (uncooked)
- 2 cups diced tomato flesh
- 1/2 cup olive oil
- 2 tablespoons tomato pate
- 2 teaspoons each: tumeric, black pepper, cayenne pepper, ground cumin
- 4 teaspoons salt
1. Cut the cabbage in a square shape around the core. This helps you when you're taking off the leaves.
2. Cook the cabbage in a large pot until the leaves are pliable.
3. Carefully pull the leaves off the cabbage then simmer them a little while longer.
4. Cut off the stalks. RESERVE THEM.
5. Place the meat, rice, shallot, tomato, and parsley into a bowl and mix with your hands.
6. Add the tomato paste, olive oil, and 1 teaspoon of the spices and mix well.
7. Line the bottom of a pot with the reserved stalks.
8. Place 1 tablespoon of mixture in each leaf and roll up. Layer the rolls on top of the stalks.
9. In a small bowl, mix the rest of the spices and dissolve with tomato paste and hot water. Add the oil and pour this over the leaves in the pot.
10. Cover the pot and simmer over medium heat for about 15 minutes, then lower the heat and simmer for 45 minutes.
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