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Categories:
Bread red cabbage ground beef egg mustard onions paprika vegetable oil red wine vegetable stock oregano powdered gravy butter cranberry sauce
Viewed: 32 - Published at: 4 years agoIngredients
- 3 None slices bread, toasted
- 8 None large red cabbage leaves
- 1 1/2 lbs ground beef
- 1 None medium egg
- 1 tsp English mustard
- 2 None onions, sliced
- 1 tsp paprika
- 2 tbsp vegetable oil
- 1 cup red wine
- 1 cup vegetable stock
- 3 tbsp chopped oregano
- 2 tbsp powdered gravy
- 1 tbsp butter
- 4 tbsp cranberry sauce, to serve
Method
- Preheat the oven to 350°F. Soak the toast in a bowl of water to soften. Blanch the cabbage leaves in a large saucepan of boiling, salted water for 2-3 mins. Drain then slice down the thick rib so that the leaves lie flat. Squeeze the excess liquid from the bread then place in a bowl. Mix in the beef, egg, mustard, 1 onion and paprika until smooth. Season.
- Place two cabbage leaves side by side on a clean work surface, so that they overlap. Spoon a quarter of the beef mixture at one end of the leaves and roll, tucking in the edges and securing with a toothpick. Repeat to make 4 rolls.
- Heat the oil in a casserole dish, add the cabbage rolls and fry for 2-3 mins, turning. Add the other sliced onion and saute for 2-3 mins. Deglaze the pan with wine and pour in the stock. Bring to a boil and stir in the oregano. Place the dish in the oven for 25-30 mins, turning the rolls halfway through.
- Remove the rolls from the pan and keep warm. Pour the cooking liquid through a sieve into a saucepan and bring to a boil. Stir in the powdered gravy and simmer, stirring, for 2-3 mins, until the gravy thickens. Stir in the butter. Place the rolls back in the pan with the gravy and serve with cranberry sauce.
