2 tbsp (1 oz) 25 g butter
450g (1 lb} lean minced beef
10ml (2 tsp) chopped parsley
little chopped mint, optional
60 ml (4 level tbsp) cooked rice
1/2 onion, skinned and grated
1 pinch dried mixed herbs
1 pinch ground Mixed Spice (All Spice / Pumpkin pie spice)
1 pt (600 ml) stock
12 medium sized cabbage leaves
salt and pepper
450g (1 lb} lean minced beef
10ml (2 tsp) chopped parsley
little chopped mint, optional
60 ml (4 level tbsp) cooked rice
1/2 onion, skinned and grated
1 pinch dried mixed herbs
1 pinch ground Mixed Spice (All Spice / Pumpkin pie spice)
1 pt (600 ml) stock
12 medium sized cabbage leaves
salt and pepper
method
1. Melt the butter, add the meat and cook until brown. Add the parsley, mint (if used), rice, onion, seasonings and flavourings and 150 ml (1/4 pt) of the stock. Continue cooking for 5 minutes, until the stock is absorbed.
2. Blanch the cabbage leaves by dipping them in boiling water for 2 minutes; drain well. Place a spoonful of filling in the centre of each leaf and roll up, tucking in the ends to form a neat 'package'.
3. Place the rolls closely together in a casserole. Bring the stock to the boil and pour over enough stock to half cover.
4. Cover with a lid and cook in the oven at 180°C (350°F) mark 4 for about 45 minutes.
2. Blanch the cabbage leaves by dipping them in boiling water for 2 minutes; drain well. Place a spoonful of filling in the centre of each leaf and roll up, tucking in the ends to form a neat 'package'.
3. Place the rolls closely together in a casserole. Bring the stock to the boil and pour over enough stock to half cover.
4. Cover with a lid and cook in the oven at 180°C (350°F) mark 4 for about 45 minutes.
rate this recipe
8.4
out of 10
7 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
