PREPARATION

Cabbage rolls:  

  1. Blanch the cabbage leaves in boiling water for 1-2 minutes until tender.  
  2. Sauté all the vegetables for the roulades and set aside for later.   
  3. Brown the mince over medium heat.  
  4. Mix the browned vegetables and the remaining ingredients for the roulades into the mince.  
  5. Cook for 2-3 minutes until the liquid has reduced by about 80%. Season with salt and pepper to taste.   
  6. Place a portion of the filling on each cabbage leaf, roll up, and tie with string.  
  7. Sear the roulades until they are browned.  

Sauce:  

  1. Preheat oven to 180°C (350°F). 
  2. In the same pan used for the mince, combine all the ingredients for the sauce. Simmer for 5-8 minutes.   
  3. Strain and pour the sauce over the cabbage rolls. 
  4. Bake the rolls in the oven at 180°C (350°F) for 10-18 minutes.  
  5. Serve with mashed potatoes.  

 

 

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Ingredients

Cabbage Rolls:

8 Cabbage Leaves

2 tbsp Oil

1 Onion, finely chopped

6 Mushrooms

1 Courgette, finely diced or grated

1 Carrot, finely diced or grated

2 Garlic Cloves, finely diced or grated

2 tsp Paprika Powder

2 tbsp Tomato Paste

¼ cup Soy Sauce (50 ml)

¾ cup of 1 Orange, juiced (the zest is for the sauce)

Cooked Rice (150g)

½ Bunch Parsley

Sauce:

Vegetable Stock (400ml)

2 tbsp Soy Sauce

1 tsp Clove

Zest of ½ an Orange

Mulled Wine (200ml)

1 tbsp Lingonberry Jam