This is a traditional dish with many
variations. This version is slow-cooked and mildly seasoned to
perfection. Not many know how well beef and cabbage go together, but
it's a marriage made in heaven if you ask me. These natural flavors are
going to make this dish an immediate favorite among your family and
friends.
Ingredients:
Salt and Pepper - to taste
Cabbage - 2 medium sized
Olive oil - 2 tbsp.
Onion - 1 large
Garlic - 3 cloves (crushed)
Thyme - 2 tsp. (chopped fresh)
Ground beef - 1 lbs. ( veg. sub, soya granules/ chunks soaked in hot water, squeezed out)
Basmati rice - 1 cup (cooked)
Crushed tomatoes - 28 oz.
Chicken / Veg. stock - 4 cups
Bay leaves - 1 handful
Preparation:
In a large pot, boil water with 1 tsp. of salt, then cook each
cabbage individually until the external leaves are soft. (approx. 5min)
Remove the soft leaves and return the rest of the cabbage until all
of it is cooked (You will need 20 leaves in total).
In a large frying pan, heat up the olive oil and fry the onion until
it is translucent.
Add the garlic and thyme and keep frying. Stir the
ground beef OR soya granules into the pan and cook until it’s done.
Transfer the meat to a
large bowl, add the rice and season with salt & pepper. Stir well.
Lay a cabbage leaf down, and put a healthy amount of the beef and
rice mix in the center of the leaf.
Fold the sides, and then roll the leaf into a cylinder shape (Do the
same for all 20 leaves).
In a separate pot, pour the chicken / veg stock, crushed tomatoes, add
salt & pepper and bring to a boil.
Cook for 10 minutes on medium,
then remove from the stove.
Heat the oven to 375°F (190°C), place the leaves in a pan and cover
them with sauce.
Add the bay leaves to the dish. Cover with aluminum
foil and bake in the oven for 2 hours. Serve and enjoy!
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