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.
3 people made this
Ingredients
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
Method
Prep:25min ›
Cook:50min ›
Ready in:1hr15min
- In a mixing bowl, combine the mince, oregano, cumin, salt and pepper.
- In a frying pan, heat a drizzle of olive oil. Sauté the onions, green pepper and garlic until soft.
- Add the beef mixture, beef stock, tomato puree and tomato passata. Cover and cook over medium-low heat for 15 minutes.
- Add the diced potato, raisins and bay leaf. Cover and cook another 15 minutes, or until the potatoes are done.
- Remove the lid. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
- Place two tablespoons of picadillo in centre of a blanched cabbage leaf and roll up, tucking in the sides.
Tip
Can be served with a tomato sauce or on its own.
