Stuffed Cabbage Rolls
Cook Time Icon - Red
Cooking time •
75
mins
Preparation Time Icon - Red
Preparation time •
20
mins
Serving Size Icon - Red
Serves •
6

Stuffed Cabbage Rolls

These Stuffed Cabbage Rolls cooked in a Sweet & Sour sauce is an exciting new take on this staple veg. Surprise your family with this showstopper.

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Vegetarian

Replace the meat in this recipe with vegetarian sausage removed from the casing.

Family Friendly

Stuffing and rolling these cabbage parcels is a task to get older kids involved in.

Ingredients

       
  • 1 cabbage cored
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  • 500g mince or chicken breasts finely chopped
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  • 1 cup cooked samp or rice
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  • 1 onion finely chopped
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  • 1 stick celery chopped
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  • 1 large carrot diced
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  • 3 cloves garlic crushed
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  • 1 pkt Royco® Sweet and Sour Dry Cook Sauce
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  • 2x 410g cans crushed tomatoes
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  • 1 tbsp Italian herbs
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  • salt and pepper
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  • grated cheddar cheese

Method

       
  • Preheat oven to 200 degrees
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  • In a pan heat oil and fry the onion, celery, carrots and peppers until soft, set aside until needed
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  • In a large pot bring water to a boil
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  • Place cabbage in water core side down, cover the pot, reduce heat and cook cabbage for 10 minutes
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  • Drain and set aside to cool, once cooled separate the cabbage leaves apart
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  • In a bowl combine the tomatoes, Royco® Sweet and Sour Dry Cook Sauce, garlic, herbs, mix well, set aside
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  • In a separate bowl add the mince, rice, vegetables, salt and pepper, 2 tbsp of the tomato mixture and mix to combine
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  • In a baking dish, place 1 cup of the tomato mixture
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  • Peel a cabbage leaf off the head cut the stem off
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  • Place 3 tbsp of the meat mixture in the centre of the cabbage leaf, fold the leaf to make a roll
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  • Place seam side down in the baking dish, repeat with the remaining meat mixture and the cabbage
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  • Spoon the tomato mixture on top of the cabbage rolls
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  • Cover with the tin foil and bake in the oven for 1 hour
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  • Remove the foil, turn the heat to 200, sprinkle cheese on top and cook until the cheese is melted

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