FOOD & HOME
Cabbage Rolls with Tomato Sauce
Stuffed cabbage rolls simmered in a tangy tomato sauce.
Need a comfort food to relax at home? This weekend, warm up to these tender cabbage rolls with a rich tomato sauce to soothe your soul.
Ingredients
· 6 large green cabbage leaves (such as savoy cabbage)
For the filling
· 50g Greek yogurt
· 50g fresh breadcrumbs
· 400g lamb mince
· 1 large egg, beaten
· 1 tsp ground allspice
· ½ tsp ground cinnamon
· 1 tsp ground cumin
· 1 tsp ground coriander
· Small handful flat-leaf parsley, chopped
· Small handful dill, chopped
For the tomato sauce
· 500g passata
· 1 garlic clove, crushed
· 1 tbsp olive oil, plus more to drizzle
Recipe steps
Insert divider to separate oven chamber into 2 zones and fill steam reservoir to max with water. Steam cabbage leaves for 10 mins until bright green and flexible. Pat dry with kitchen paper, trim the stems at the bottom and separate the leaves.
For the filling, mix Greek yogurt, breadcrumbs, lamb, egg, allspice, cinnamon, cumin, coriander, parsley and dill together with seasonings in a bowl.
Spoon the lamb filling into the middles of the cabbage leaves and wrap up. Use a cocktail stick to secure if you need to (remove before serving or warn your guests).
Put the tomato sauce ingredients and some salt and pepper in a pan over a medium heat, and simmer for 5-6 mins until slightly thickened. Pour into a medium baking dish about 18x26cm, or 6 individual baking dishes about 10x8cm.
Heat the top oven to 140C convection. Nestle the cabbage parcels, seam-side down, into the tomato sauce. Drizzle over a little oil. Bake the rolls for 35-40 mins until a thermometer inserted into the middle of the filling comes out at 70C.
Serve each roll on a plate with tomato sauce.
Nutrition
|
Kcal |
Fat |
Saturates |
Carbs |
Sugars |
Fibres |
Protein |
Salt |
|
221 |
13g |
5g |
8g |
4g |
2g |
17g |
0.26g |
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