Beef & ricotta stuffed cabbage leaves

Beef & ricotta stuffed cabbage leaves

By
From
Posh Rice
Serves
4
Prep
80 mins

A popular dish all over the world, with different countries and peoples having their own twists. Adding ricotta to the mince mixture softens the filling of these tasty parcels.

Ingredients

Quantity Ingredient
85g wholegrain basmati rice
12-15 savoy cabbage leaves
250g beef mince
250g pork mince
1 onion, finely chopped
1 garlic clove, crushed
150g ricotta
1 egg, beaten
1 1/2 teaspoons allspice
1 tablespoon dried oregano
1/2 small bunch mint leaves, finely chopped, plus extra to serve
1 lemon, zest
salt
freshly ground black pepper

For the sauce

Quantity Ingredient
1 tablespoon olive oil, plus extra for drizzling
1 onion, finely chopped
500g passata
2 teaspoons agave or honey
2 garlic cloves, crushed

Method

  1. Cook the rice in salted water according to the packet instructions. Drain, then spread it out on a tray and leave to cool. Meanwhile, bring a large pan of water to the boil and blanch the cabbage leaves for 3 – 4 minutes until softened, then drain and leave to cool.
  2. To make the sauce, heat the oil in a saucepan, add the onion and soften for 8 minutes. Tip in the passata and agave and season well. Simmer gently for 10 minutes, partially covered to stop any splattering. Stir through the garlic, then spoon two thirds of the sauce into a large baking dish.
  3. Preheat the oven to 180°C. Combine the beef and pork mince, onion, garlic, ricotta, egg, allspice, herbs and lemon zest in a bowl. Season and stir in the rice. Lay a cabbage leaf on your work surface and place several generous spoonfuls of the mixture in the centre of it. Roll up the leaf, tucking in the sides. Place on top of the sauce in the dish. Repeat with the remaining leaves and filling. Pour the remaining sauce over the cabbage rolls and drizzle with a little oil. Cover with foil and bake for 30 minutes, then uncover and bake for 10 minutes more. Scatter with mint before serving.
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