Stuffed Cabbage

Mains

Ingredients

• 1 head white cabbage (about 1½ kg)

For the sauce:

• 3 tbsp oil
• 8 garlic cloves, sliced
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp sweet paprika
• 1 tsp sugar
• ½ tsp red chilli flakes
• 200g sauerkraut
• 2 cups tomato juice or purée
• 1 cup water

For the filling:

• ½ cup basmati rice, washed and drained
• 350g mince meat
• 4 garlic cloves, minced
• 2 onions, grated and squeezed of excess water
• ¼ cup water
• 1 tbsp salt
• 1 tbsp sweet paprika
• Pepper, to taste

Method

1. Remove the core of the cabbage using a sharp knife and place the cabbage in a pot, covering with boiling water and cook for about 15-20 minutes, until softened and the leaves easily separate.
2. Remove the cabbage, let dry and carefully peel away the leaves, discarding the outer layer. Chop and set aside any excess cabbage for the sauce.
3. To make the filling, mix all the ingredients in a bowl until it forms a homogeneous mixture.
4. To make the sauce, fry the garlic and spices in the oil for a few minutes, until fragrant then remove from the heat.
5. Add the sauerkraut and reserved chopped cabbage to the pot as a base layer and add the tomato puree and water and return to the heat.
6. Bring to a boil, then reduce the heat and cook for a further 5 minutes.
7. Meanwhile, place a tablespoon of the filling in the centre of each cabbage leaf and fold the edges in, rolling together to seal without tightening too hard.
8. Carefully, place the stuffed cabbages in the sauce, seam side down.
9. Bring to a boil, then reduce to low heat and cook for about an 1-1½ hours.