ロールキャベツ- CABBAGE ROLLS
You can never go wrong with a good Cabbage Roll recipe. This tomato based recipe is great for lunch or dinner. Make sure you get a good size cabbage to keep all the juices in!
Serves 2
4 large Cabbage Leaves
¼ carrots
To taste salt, pepper and flour
To taste parsley
Filling
125g 合いびき肉(a mix of ground beef and pork)
¼ medium onion
1 ½ tbsp. panko (bread crumbs)
1 ½ tbsp. milk
1 tsp. butter
Part A
½ egg
To taste salt and pepper and nutmeg
Stock
1 ½ -2 tbsp tomato puree
To taste parsley, thyme
1 bay leaf
¼ cup white wine
½ cube chicken stock
½ garlic
¼ tbsp. flour
¼ tbsp. butter
To taste salt and pepper
1. Boil the cabbage in salted water for about 3 minutes, or till soft. Drain and set aside. Cut the carrots in 1cm pieces. Dice the onions into small pieces. In a small bowl, mix together the panko and milk.
2. In a frying pan, melt the butter and cook the onions till brown. Set aside.
3. In a big bowl, mix together the ground meat with the panko mixture and onions. Add the ingredients in Part A. Mix together until well binded. Set aside.
4. Shake the excess water from the lettuce. Trim off the stems of the leaves to make it easier to roll. Spread the lettuce leaves on a cutting board and sprinkle salt and pepper.
5. Divide the meat mixture into two portions. Make them into oval shapes and place it on the edge of the cabbages. Fold the cabbage leaves over the ground meat and then fold over the sides and roll like a fajita/burrito. Insert a toothpick in the middle to keep the lettuce in place.
6. Place the folded part side down in a large pot. Add one cup of water, tomato puree, white wine, chicken stock cube, pounded garlic and a dash parsley and thyme to taste. Cover with lid and boil on low/medium heat for about 30 minutes.
7. In a medium bowl, mix together the flour and butter until smooth. Take ¼ cup of the tomato stock and mix well until smooth. Add it into the big pot and let cook for another 10 minutes on low.
8. Serve with bread or rice. Please do no forget to take out the toothpicks!
