Recipe
Beef and Rice Stuffed Cabbage Rolls
Tender cabbage leaves filled with savoury beef and rice, slow-cooked in a rich tomato sauce.
Ingredients
Method
30 mins prep390 mins cook420 mins total
Bring a large pan of water to the boil. Blanch the cabbage leaves in batches for 3–5 minutes, until flexible but not falling apart. Drain and cool, then trim away the thick central rib.
Mix the beef mince, cooled rice, onion, garlic, egg, milk, salt and black pepper in a bowl until just combined. Place a heaped tablespoon of filling near the base of each cabbage leaf, fold in the sides and roll firmly.
Arrange the rolls seam-side down in the slow-cooker. Stir the passata, brown sugar, lemon juice and Worcestershire sauce together, pour over the rolls and cover.
Cook on low for 6–7 hours, until the beef is cooked through, the rice is tender and the cabbage is soft. Spoon over the sauce to serve.
Notes
Blanch the cabbage leaves just until flexible so they are easy to roll without tearing.
About this recipe
These comforting cabbage rolls wrap seasoned beef and rice in tender leaves, then cook slowly in a sweet-tangy tomato sauce until the filling is cooked through and the cabbage is soft.
They are easy to prepare ahead and make a generous family dinner, with the sauce soaking into the filling as it cooks.
