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Minted mince cabbage rolls

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

• 12-15 white cabbage leaves, large
• 250g pork mince
• 250g lean beef mince
• 1 cup (250ml) cooked basmati rice
• 1 small onion, finely chopped
• 1 fat garlic clove, crushed
• 1 tsp (5ml) beef stock powder or Bovril
• ¼ cup (60ml) chopped mint leaves
• ¼ cup (60ml) chopped flat-leaf parsley
• Milled black pepper
• Glug olive oil
• 1 onion, chopped
• 2 carrots, thinly sliced
• 2 celery sticks, chopped, leaves and stalks
• 1 cup (250ml) dry white wine
• 3 cups (750ml) chicken stock
• Juice of 1 lemon
• 1 tsp (5ml) sugar
• Salt and milled pepper

Preparation method

  1. Place the cabbages in a large pan of boiling water. Lift leaves from water as they soften. Refresh in a bowl of iced water.
  2. Drain leaves well.
  3. Remove the thickest part of the white rib, and turn the leaves over.
  4. Mix mince, rice, onion, garlic, stock powder, herbs, salt and pepper together.
  5. Divide mince between the cabbage leaves.
  6. Roll them up, tucking in the ends as you go. Set the rolls aside.
  7. Heat oil and fry onion, carrot and celery in a large saucepan for 5 minutes.
  8. Place cabbage rolls on top of vegetables so that they fit quite snugly (this will prevent them from unravelling).
  9. Mix wine, stock, lemon juice and sugar together. Season, and pour over the cabbage rolls.
  10. Bring to the boil, reduce heat, cover pan and simmer parcels for 30-40 minutes.
  11. Serve the cabbage rolls and the broth with extra mint, lemon wedges and a dollop of low fat yoghurt.