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Categories:
cabbage olive oil onion garlic ground beef ground pork salt ground black pepper parsley balsamic vinegar brown sugar olive oil onion tomatoes tomato paste white wine thyme caster sugar margarine
Viewed: 61 - Published at: 7 years agoIngredients
- 1 head cabbage
- 3 tablespoons olive oil
- 1 onion chopped
- 2 garlic cloves chopped
- 9/16 pound ground beef
- 9/16 pound ground pork
- salt to taste
- ground black pepper to taste
- 2 tablespoons chopped parsley
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1 tablespoon olive oil
- 1 onion small
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 teaspoon dried thyme
- 1 teaspoon caster sugar
- 2 1/8 tablespoons margarine
Method
- For the filling, in a large saucepan, heat olive oil and saute onion and garlic.
- Add ground beef and ground pork, season with salt and pepper, and fry until the meat is cooked.
- Remove from heat and add parsley, vinegar and sugar.
- Mix well and set aside.
- For the sauce, in a skillet, heat olive oil and saute chopped onion for 2-3 minutes without letting it brown.
- Add blended tomatoes, tomato paste, wine, thyme and sugar.
- Stir well and cook for about 10 minutes. Set aside.
- With a sharp knife, remove cabbage stem and central vein and separate the leaves.
- Blanch cabbage leaves in a large pan of boiling, salted water and cook for 1-2 minutes until softened.
- Drain well.
- Repeat steps until all the leaves are blanched and ready to use.
- Preheat oven to 180°C (approximately 350°F).
- Arrange leaves in a baking dish and fill with meat mixture.
- Fold leaves over filling and roll into a packet.
- Seal rolls and secure rolls with toothpicks.
- Pour sauce over rolls and tops rolls with small pieces of margarine.
- Cover with aluminum foil and bake in preheated oven for about 40 minutes or until the rolls are tender.
