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Cabbage Parcels

Beef and pork wrapped in savoy cabbage leaves with brown basmati rice
Serves: 6
Prep time: 15 mins
Cooking time: 1 hr 20 mins
Total time: 2 hrs 35 mins
Costs:Mid-price

 

Ingredients

 

    • 12 leaves peeled off in turn from a large Savoy cabbage

 
FOR THE FILLING:

    • 1 small onion, peeled and finely chopped

 

    • 150g (5oz) each lean minced beef and minced pork

 

    • 250g packet ready-cooked brown basmati rice

 

    • 1 rounded teaspoon each of ground cumin, coriander and cinnamon

 

    • Pinch of crushed dried chillies

 

    • 2 tablespoons chopped fresh parsley

 

    • Salt and ground black pepper

 
FOR THE TOMATO SAUCE:

    • 1 tablespoon olive oil

 

    • 1 small onion, peeled and finely chopped

 

    • 1 clove garlic, peeled and finely chopped

 

    • Pinch of crushed dried chillies

 

    • 400g can whole plum tomatoes

 

 

Method

 

 

    1. To make the sauce: Heat the oil with the onion, garlic and dried chillies in a pan and cook, stirring occasionally, over a low to medium heat for about 5 minutes. Add the tomatoes, with their juice, and bash them down with a spoon. Simmer for about 15 minutes until thickened. Season. Whizz with a stick blender to make a chunky sauce. Set aside.

 

    1. Meanwhile, make the filling: Put all the ingredients into a large bowl and mix together — using 2 forks is the easiest way.

 

    1. Set the oven to Gas Mark 5 or 190°C.

 

    1. Add the cabbage leaves (4 or 6 at a time) to a pan of boiling salted water and cook for 2 minutes until softened. Take them out with tongs and place in a colander and cool them under cold running water or put in a bowl of iced water. Cook the rest of the leaves 4in batches.

 

    1. Pat the leaves dry in a tea towel and put them, underside up on the work surface and slice along the thick vein from the base, to make it thinner. Turn the leaves over. Divide the stuffing mixture between them. Fold the stem end up over the filling, then fold in the sides and roll them up to make a parcel. Spoon a little of the tomato sauce and 3 tablespoons hot water, into a large, buttered shallow baking dish. Arrange the parcels, seam side down in the dish. Spoon the rest of the sauce over. Cover with Bakewell paper, then foil, or the lid, and bake for 1 hour.

 

 

Nutritional information per portion

 

 

fat 7.0g saturates 2.5g calories 266(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.