Stuffed Cabbage Rolls

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Semi cook:

1/2 cup Arborio rice (boil 5 minutes then drain)

 

Lightly sauté:

2 rashers Streaky bacon (chopped)

1 medium Onion (chopped)

 

Combine in mixing bowl:

500 gms Beef or lamb mince

1 cup All the semi-cooked rice

1 cup Sauteed bacon and onion

3 Garlic cloves (finely chopped)

1 tsp Vegeta stock powder

1 tsp Paprika

1 pinch Ground cloves

1 pinch Rosemary (dried)

1 pinch Thyme (dried)

1 pinch Oregano (dried)

2 pinches Parsley (dried)

1 X large Egg

1 pinch Salt & ground black pepper

​Cover mixture and stand aside

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Meantime…

Prepare 8-litre saucepan

The bigger the pot the better!

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Place in saucepan:

1 cup Freshly chopped celery leaves

2  Whole garlic cloves (bashed)

2 tsps  Paprika

1 tsp Vegeta

1 tsp Cooking-salt

6  Black pepper corns

6  Whole cloves

2  Bay leaves

Save for later:

4  Baby carrots

1  Small turnip (optional)

30 gms  Chunky bacon on rind (optional)

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Drain 9 pickled cabbage rolls

Spread each roll out flat

Fill them with 2 tbs of the mince

Fold the cabbage around mince

Place the rolls into the saucepan

Make three rows

DO NOT fill it to the top!

Excess mince can be made into meatballs

Poke in the carrot and turnip

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Cover stuffed cabbage with water

Put the lid on and bring to a simmer

Press the rolls under the soup

Let simmer for 45 minutes

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Thicken soup:

Place 1/2 cup of rice flour in a frying pan

Add a generous splash of olive oil

Heat the flour, stirring until light brown

​Immediately add to the saucepan

Gently simmer for 8 minutes more

Adjust the saltiness

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​Serve with mash potato

Garnish with a spring of basil

 

Stuffed cabbage rolls keep 5 days in fridge

I guarantee they'll taste even better next day!

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