Rollo de col rellena

Ingredientes

• 500 g minced beef
• 1 cup cooked rice
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped spring onions ((green part))
• 1 egg
• 2 teaspoons salt
• 1 teaspoon chilli powder
• 2 teaspoons minced garlic
• 1 teaspoon thyme
• 2 seasoning cubes
• 1/4 cup water
• 1/2 teaspoon Worcestershire sauce ((optional))
• 1 tablespoon Vegetable oil
• 1 cup Tomato Paste ((Tinned tomato))
• 1 teaspoon thyme
• 1 teaspoon minced garlic
• 1 bayleaf
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1 chicken seasoning cube ((powder))
• Spring onion ((whites))
• 1 small onion ((sliced))
• 2 tablespoons cornflour

Preparación

1. 1

   --- Filling ---

2. 2

   In a bowl combine minced beef, cooked rice, onions, spring onions, egg, salt, chilli pepper, minced garlic, thyme, seasoning cubes, water and Worcestershire sauce.

3. 3

   Mix until well combined, cover with cling film pressed down on top. Set aside in the refrigerator.

4. 4

   --- Blanch cabbage ---

5. 5

   Place a large deep pot (stock pot) over medium-high heat.

6. 6

   Fill with enough water to cover the cabbage head, add some salt and bring to a boil.

7. 7

   Reduce heat to a simmer.

8. 8

   Peel off the outer torn and worn out leaves on the cabbage.

9. 9

   Wash the whole head of cabbage and using a sharp knife slice off the bottom of the cabbage, cut out (core) the thick ribs.

10. 10

    Gently drop the cabbage head into the hot water cut side down and leave to simmer.

11. 11

    The first outer leaves will start dropping off once they are soft enough.

12. 12

    Pick them out, drain well and set aside until you have enough, between 12-15 leaves.

13. 13

    Bring the rest of the cabbage out.

14. 14

    --- Sauce ---

15. 15

    Pour vegetable oil in a saucepan and place over medium heat.

16. 16

    When hot, add tomato paste, stir and fry for 1 minute to remove rawness.

17. 17

    Add garlic, thyme and bay leaf stir until aromatic.

18. 18

    Stir in sugar, vinegar, seasoning cube, spring onion white and 1/2 cup water. Take off the heat.

19. 19

    --- Filling the leaves ---

20. 20

    Trim off the thick rib at the bottom of the cabbage leaf.

21. 21

    Place some minced beef and rice filling in the centre and roll up.

22. 22

    Roll starting from the rib, cover the meat, bring in the two sides and continue rolling to the end. You can fasten with a toothpick.

23. 23

    Place in a plate and continue rolling until mixture has finished.

24. 24

    --- Cooking Stuffed Cabbage Roll ---

25. 25

    Line the bottom of a medium sized pot with the smaller cabbage leaves.

26. 26

    Sprinkle the sliced onions on top.

27. 27

    Place rolled cabbage on top of the onions seam side down.

28. 28

    Pour tomato sauce over the rolls to cover them.

29. 29

    Place a clean flat plate face down on top of the cabbage rolls.

30. 30

    Cover the pot and place over high heat.

31. 31

    Bring to a boil then reduce heat to medium-low to simmer 1 to 1-1/4 hours until cabbage is soft.

32. 32

    Check after a while, if getting dry, top with a little water.

33. 33

    Remove rolls from tomato sauce and place on a plate, remove toothpicks if you used them.

34. 34

    Using a sieve strain tomato sauce into a small pot, boil until reduced and thickened. Taste and correct seasoning.

35. 35

    If you want a thicker sauce, mix cornflour with 1/4 cup water and stir into the sauce a little at a time until thick enough.

36. 36

    Pour over cabbage rolls to serve.