Ingredients
Method
Instructions for tomato sauce:
- Preheat your oven to 175°C (350°F).
- Blanch each leaf separately in boiling water for a few minutes, until softened enough to roll. Let them drain while preparing the sauce.
- Melt butter in an oven-proof casserole dish (perfect for our Le Creuset). Add the sliced onion and sauté until glossy. Add a can of tomatoes, beef stock, chopped celery, lemon juice, salt, pepper, and parsley. Blend everything together and simmer while you make the rolls.
Instructions for rolls:
- In a large bowl, mix together the ground beef, salt, pepper, beaten egg, and rice.
- Lay out the eight cabbage leaves on the counter. Add a large spoonful of the meat mixture to the centre of each leaf.
- Fold the leaf over the mixture and roll (see video).
- Place each roll in the casserole dish and cover them with the sauce (you may need to add more water – see tip below).
- Cover and bake in the oven for 1 to 1 ½ hours. Remove and serve in bowls.
Notes
Reserve the water from the boiled cabbage leaves and add it to the dish during cooking if needed.
Double the recipe and freeze half for lunches or another weeknight meal. You should have enough leaves from one head of cabbage.