This dish came about because I am on a keto diet (my family is not). Therefore, I often seem to have surplus cabbage in the fridge. There is only so much coleslaw one can eat. What to do with this cabbage? Cabbage rolls of course. When researching I read about this German recipe which required steaming the cabbage whole with a little milk. I’ll try anything once. So using whatever I had in the fridge and in the cupboard I gave it a go. For example, I threw in some mushroom and cauliflower because that is what I had to use up. I used Arborio rice because that was the only rice I had available. Use this recipe as a guide. You can add what ever meat, vegetables or spices you like.
Cabbage Rolls
Course: Blog, Meals, MeatDifficulty: Beginner10 – 12
Rolls1
hour1
hour180
kcalIngredients
1 whole Cabbage
1 cup Milk
750g Pork fillet small dice
1 large Onion fine diced
3 Celery stalks fine diced
2 medium Carrots fine diced
3 cloves Garlic finely chopped
200g Mushroom chopped
200g Cauliflower chopped
1 cup Rice
750mls Tomato puree
250mls Stock or Water
Directions
- Prepare Cabbage
- Remove the core from the cabbage.
- Add 2 cups of water to a large pot. Place the cabbage into the pot so the now hollow core is facing up. Add the cup of milk filling up the hollow core.
- Place a tight fitting lid onto the pot. Over a low heat allow cabbage to steam for aprox 30 mins or until tender. You can use a bamboo skewer to test the cabbage for doneness. When the skewer reaches the middle without resistance it is cooked.
- Gently remove the leaves one by one and lay them out flat ready to be filled. Remove the thick stem from the cabbage leaves.
- The Filling
- Brown the diced pork. Once browned remove from pan and set aside.
- Into the same pan add the carrots, celery, onion and garlic. Sweat the veg in a little olive oil with a lid on. Cooking over a low heat without colour until tender.
- Add the mushroom and the cauliflower and cook for a further 5 mins. Add the rice and the browned meat to the pot. Mix well so the rice is evenly distributed throughout the mix.
- Spoon the filling into the middle of the cabbage leaf. Then roll up the cabbage leaf like a cigar. Ensure that the fold is on the bottom.
- Grease a baking dish with some olive oil. Place the cabbage rolls into the baking dish fold side down. Mix the tomato puree and the 250mls of stock or water together and pour it into the baking dish over the cabbage rolls. This may seem like a lot of liquid but remember the raw rice will absorb the liquid.
- Cover the baking dish with foil and place into a 180c preheated oven for 45-60 mins or until cooked. You can test by simply cutting in half and taste for doneness. If the rice is cooked you are good to go.
Recipe Video
Notes
- If you are able to buy Savoy Cabbage get one. They are nice and sweet and present well too. It’s dark green leaves have a beautiful texture.
- Use Pork fillet or mince. Minced meat of any kind is fine.
- Most cuisines have a version of cabbage rolls so feel free to experiment with flavours and ingredients.
- Calories mentioned is per one cabbage roll.
- Cooking times are a guide only. Recipes like these are not an exact science. Just check for doneness as mentioned in the recipe.
