2 tbsp olive oil
1 onion, finely chopped
1 - 2 cloves garlic, crushed
2 level 1 tsps paprika
500 g minced beef
1 tbsp tomato puree (paste)
50 g long grain rice, cooked
salt and freshly ground black pepper
8 spring cabbage leaves
1 onion, finely chopped
1 - 2 cloves garlic, crushed
2 level 1 tsps paprika
500 g minced beef
1 tbsp tomato puree (paste)
50 g long grain rice, cooked
salt and freshly ground black pepper
8 spring cabbage leaves
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Heat the oil and gently fry the onion, garlic, paprika and beef for 10 minutes, stirring occasionally.
3. Add the tomato pureé, rice and seasoning, to taste, and cook for a further 5 minutes.
4. Cook the cabbage in boiling water for 2 minutes, then drain and cool under running water.
5. Carefully divide the filling between the cabbage leaves. Wrap the cabbage around the filling to form parcels and arrange in a greased ovenproof dish.
6. Cover with foil and place in the oven for 15 minutes.
2. Heat the oil and gently fry the onion, garlic, paprika and beef for 10 minutes, stirring occasionally.
3. Add the tomato pureé, rice and seasoning, to taste, and cook for a further 5 minutes.
4. Cook the cabbage in boiling water for 2 minutes, then drain and cool under running water.
5. Carefully divide the filling between the cabbage leaves. Wrap the cabbage around the filling to form parcels and arrange in a greased ovenproof dish.
6. Cover with foil and place in the oven for 15 minutes.
serving amount
serves: 4
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