Cuban picadillo stuffed cabbage

    1 hour 15 min

    This tasty main dish is a modern Jewish twist on the traditional Cuban picadillo. Picadillo can also be served warm with rice or on a bed of lettuce or let cool and use as a filling for empanadas and papas rellenas.


    Bedfordshire, England, UK
    3 people made this

    Serves: 4 

    • 450g minced beef
    • 1 teaspoon dried oregano
    • 1 1/2 teaspoon ground cumin
    • salt and pepper to taste
    • olive oil
    • 1/2 onion, finely chopped
    • 1 small green pepper, chopped
    • 4 cloves garlic, chopped
    • 125ml beef stock
    • 2 tablespoons tomato puree
    • 125ml tomato passata
    • 2 small potatoes, chopped into 1cm cubes
    • 75g raisins
    • 1 bay leaf
    • 8 pimento-stuffed green olives
    • 12 savoy cabbage leaves, lightly blanched with central vein removed

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. In a mixing bowl, combine the mince, oregano, cumin, salt and pepper.
    2. In a frying pan, heat a drizzle of olive oil. Sauté the onions, green pepper and garlic until soft.
    3. Add the beef mixture, beef stock, tomato puree and tomato passata. Cover and cook over medium-low heat for 15 minutes.
    4. Add the diced potato, raisins and bay leaf. Cover and cook another 15 minutes, or until the potatoes are done.
    5. Remove the lid. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
    6. Place two tablespoons of picadillo in centre of a blanched cabbage leaf and roll up, tucking in the sides.


    Can be served with a tomato sauce or on its own.

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