Yields10 Servings
 10-12 cabbage leaves
 250 g ground pork or beef
 3 cloves garlic crushed
 1 tsp smoked paprika
 2 tsp chopped thyme
 1 onion finely chopped
 1 large egg
 ½ tsp Garlic Italian Seasonng
 Freshly ground black pepper
 2 tbsp chopped parsley
 85 g cooked rice
Tomato sauce
 3 tbsp olive oil
 1 large onion chopped
 1 tsp chopped thyme
 2 cloves garlic, crushed
 1 x 400g tin chopped tomatoes
 1 tsp Garlic Italian Seasoning
 ½ tsp cayenne pepper
 1 tsp paprika
 250 ml beef stock

Remove core from head of cabbage, discard the outer leaves and place cabbage in a large pot of boiling water; boil for about 4-5 minutes; drain and add very cold water to the pan; allow to cool


Once cooled, remove 10-12 cabbage leaves; cut away the thick centre stem from each leaf and set aside


Combine together in a large bowl, ground pork or beef, garlic, paprika, thyme, onion, egg, Garlic Italian Seasoning, pepper, parsley and rice and mix well


Place about 2 tablespoons of meat mixture in the centre of each cabbage leaf and roll up tightly, tucking in the ends; secure with toothpicks; repeat the process until all the meat is used up and set aside

To make the tomato sauce

Heat olive oil in a large saucepan and add the onion, thyme and garlic; stir for about 1 minute, then add the chopped tomatoes, garlic Italian seasoning, cayenne pepper and paprika; stir frequently to prevent the sauce from sticking to the pot


Add the beef stock and bring to the boil; simmer for about 15 minutes


When the sauce is ready, place the stuffed cabbage leaves seam-side down in a single layer in the sauce; spoon some of the sauce over the top of the cabbage leaves so that they are covered


Cover and simmer over medium-low heat for about 35-40 minutes


Alternatively pour the tomato sauce into an oven proof dish; place the stuffed cabbage leaves on top seam side down; spoon some of the sauce over the top of the cabbage leaves so that they are covered and bake for about 45 minutes

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