With a tasty beef mince and vegetable filling, these steamed cabbage rolls are a complete mid-week meal.
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 small carrot, finely chopped
- 2 garlic cloves, crushed
- 400g beef mince
- 1/4 cup red wine
- 2 tablespoons tomato paste
- 400g can diced tomatoes
- 100g chargrilled red capsicum, finely chopped
- 1/3 cup finely chopped fresh basil leaves
- 12 large savoy cabbage leaves, bases trimmed (see note)
Method
- Step 1Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
- Step 2Add wine, tomato paste and tomatoes. Bring to the boil, stirring. Reduce heat to low. Simmer, stirring occasionally, for 40 minutes or until sauce thickens. Stir in capsicum and basil. Remove from heat. Allow to cool for 20 minutes.
- Step 3Meanwhile, bring a large saucepan of salted water to the boil. Add 4 leaves to pan. Cook for 1 minute or until softened. Refresh in a bowl of cold water. Drain and pat dry with paper towel. Repeat with remaining leaves.
- Step 4Place 1 cabbage leaf on a flat surface. Place 1/4 cup mince mixture at stem end of leaf. Fold edges in and roll up firmly to enclose filling. Repeat with remaining leaves and mince mixture.
- Step 5Place a large bamboo steamer over a wok or large saucepan of simmering water. Place cabbage parcels, seam side down, in steamer. Cover with lid. Steam for 3 to 5 minutes or until cabbage is tender. Serve.
- Paleo
Nutrition
930 kj
Energy
12.6g
Fat Total
3.5g
Saturated Fat
5.6g
Fibre
15.3g
Protein
39mg
Cholesterol
175mg
Sodium
7.5g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 1 large savoy cabbage. Tip: Serve cabbage rolls with warmed tomato pasta sauce.
- Author: Cathie Lonnie
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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