Cabbage leaves make sturdy wrappers for these delicious rolls, which are a streamlined take on more traditional (labor-intensive) versions. The leaves need to first be blanched briefly until soft enough to be pliable. Here, they are stuffed with cheese and a ground-beef filling, then rolled up and baked in a tomato sauce until heated through and the leaves are knife-and-fork tender. If desired, you could wrap uncooked bacon slices around the rolls before baking, for deeper flavor.
- 1 cabbage (medium-large sized)
- 1 onion (diced)
- 1 leek (diced)
- 200 grams ground beef
- 1 slice cheese (your choice of flavor)
- 150 milliliters tomato sauce
- 8 slices bacon (optional)
- Preheat the oven to 180 degrees Celsius.
- Start by boiling the larger cabbage leaves in salted water for 8 minutes. Remove the leaves and drain well.
- Separately, saute together the onion, leek, and beef for the stuffing.
- Spread the cabbage leaf on a flat surface and place the stuffing and a slice of cheese in the middle.
- Starting from the side closest to you, tightly roll like a burrito tucking in the sides as you go.
- In an oven-proof baking pan, lay down a layer of tomato sauce. On top, place the cabbage rolls. If you choose to use the bacon, you would wrap it around the rolls first before placing them in the pan.
- Bake at 180 degrees Celsius 10 minutes until golden.
|Calories510Calories from Fat320|
|% DAILY VALUE|
|Calories from Fat320|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.