Cabbage rolls

Cabbage rolls

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

This version of cabbage rolls has a good lemon flavour and uses more meat than rice.

Ingredients

Quantity Ingredient
1 small cabbage
1 large onion, finely chopped
1 tablespoon olive oil
500g minced beef or lamb
1/2 cup short-grain rice
1 tomato, peeled and chopped
3 tablespoons chopped parsley
1 teaspoon chopped mint or dill
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
salt and freshly ground pepper
2 lemon, juiced

Method

  1. Remove about 24 leaves of the cabbage without breaking them. It is best to have a saucepan large enough to drop the whole cabbage in boiling, salted water and blanch for about 7 minutes, until the leaves have softened enough to remove easily. Otherwise, blanch the separated raw leaves in salted boiling water for about 5 minutes and drain. Cut out thick centres of large leaves and cut very large leaves in half.
  2. Gently fry the onion in the oil until soft and pale golden. Cool slightly and mix in a bowl with the meat, uncooked rice, tomato, parsley, mint or dill and seasonings. Place a tablespoon of filling on the base of each leaf, turn up at base end to cover filling, fold in sides and roll firmly into a neat cylinder. Squeeze lightly before arranging in one layer in the base of a saucepan which is lined with any torn or extra cabbage leaves. Continue rolling and filling the pan, separating each layer of rolls with the spare blanched cabbage leaves, until the entire filling is used. Add the lemon juice and hot water to cover then invert a heavy plate on top. Cover and simmer for about 1 1/2 hours. Drain well and serve piping hot.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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