Beef Stuffed Baked Cabbage Rolls

Beef Stuffed Baked Cabbage Rolls Recipe

A classic cabbage rolls stuffed with tasty beef meat
Yield: 4 – 5    Preparation Time:     Cooking Time:
An English version of the classic Greek dolmades.


900 g-1.35kg head of green cabbage
1 onion, peeled and finely chopped
450g lean minced chuck steak
50g rice, cooked
400g can Italian tomatoes
1 tablespoon butter
1 tablespoon oil
1 clove garlic, crushed
½ teaspoon ground cinnamon
1 tablespoon tomato puree
½ teaspoon Herbes de Provence
1 tablespoon chopped parsley
Salt and freshly milled black pepper

Recipe Instructions

Cook the cabbage.
Bring a large saucepan of salted water to the boil and place the cabbage in stalk end up. Bring the water back to the boil and let simmer for 8 minutes. Remove from the stove and leave to cool.

With the cabbage stalk up, cut the large outer leaves from the main stalk and peel them off one by one. Drain 15 leaves on paper towel and set aside.

Make the filling.
Heat the oil and butter together and fry the onion with the garlic until soft and golden. Add the minced beef and fry until brown. Mix in the rice, parsley, cinnamon, Herbes de Provence and tomato and season well. Remove the pan from the stove and let the mixture cool.

Make the wrap.
Using a V shaped cut; remove the thickest part at the base of each leaf. Place a tablespoon of stuffing in the centre of each leaf, fold in the sides and roll up each of the leaves tightly.

Place in a preheated oven at 170C. Place the rolled leaves side by side in a casserole dish and pour over the tomatoes. Cover and cook for 1 ½ – 2 hours.


Main Meal