Stuffed cabbage leaves

    1 hour 35 min

    I like to try new fillings for stuffed cabbage leaves. These rolls are filled with quinoa, carrots, beef, pork and sauerkraut. Try with any kind of minced meat...beef, pork, lamb all work well.

    3 people made this

    Serves: 8 

    • 1 large head cabbage
    • 500ml water
    • 175g quinoa
    • 2 tablespoons olive oil, divided, or as needed
    • 1 large onion, chopped
    • 1 carrot, sliced
    • 250g beef mince
    • 250g pork mince
    • 250ml pasta sauce, divided
    • 2 eggs
    • 2 tablespoons finely chopped dill
    • 1 tablespoon garlic powder
    • 1 tablespoon onion granules
    • 1 teaspoon paprika
    • salt and ground black pepper to taste
    • 250ml reduced salt chicken stock
    • 2 cloves garlic, minced
    • 2 tablespoons sauerkraut, drained
    • 2 tablespoons chopped fresh dill

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Bring a large pot of lightly salted water to the boil. Place cabbage on a flat work surface. Cut a circle around the stem and remove the core. Place cabbage in the boiling water. Cover and cook until tender, 8 to 10 minutes. Remove cabbage leaves with tongs as they cook; pat dry with kitchen paper.
    2. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender, 15 to 20 minutes.
    3. Preheat the oven to 190 C / Gas 5.
    4. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add onion and carrot; saute until softened, about 5 minutes. Let cool.
    5. Transfer most of the onion-carrot mixture to a bowl, reserving a small portion of the mixture for the sauce. Add the remaining olive oil, quinoa, beef, pork, 1 tablespoon pasta sauce, eggs, 2 tablespoons dill, garlic powder, onion granules, paprika, salt and pepper. Mix until filling is well combined.
    6. Cut out the thick part of the rib from the bottom of each cooked leaf so it will be easier to roll. Spoon a portion of the filling onto a leaf. Fold the stem up over the filling and fold the sides toward the middle. Roll filling up the rest of the leaf. Repeat until the filling is used. Finely slice the remaining cabbage.
    7. Combine remaining pasta sauce with chicken stock, garlic, sauerkraut and 2 tablespoons dill in a bowl. Spread a few tablespoons of the sauce over the bottom of a baking dish. Add the sliced cabbage. Place cabbage rolls seam-side down in a single layer on top. Pour remaining sauce over the rolls. Cover with foil.
    8. Bake in the preheated oven until cabbage rolls are tender, 60 to 90 minutes.

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