Can’t be Stuffed Cabbage

Been craving mum's stuffed rolled cabbage.

Her little hands would make dozens at a time, ready on the stove top by mid-morning to slowly simmer for hours in tomato & spices sauce and it was never enough. The cabbage would turn tender & sweet filled with aromatic mixture of spices, rice & ground beef. So, I've decided to make it, only to find out Joe brought home only half cabbage BUT you need the FULL leaves for stuffing ?.

I cant be bothered patching leaves together and I'm running out of time and stuffing & rolling is the last thing I feel like doing, and it all feels a bit too much and I can't be stuffed. So, I layered the ingredients instead (like Lasagna) and it turned out delicious, sweet, luscious & moreish.

Can’t be Stuffed Cabbage

Ingredients:

1/2 white cabbage – broken into leaves, boiled till tender + strained.
120ml Olive oil
1 red onion
1 carrot
3 garlic cloves
2 tspn Sweet Paprika
1.5 tspn Tumeric
1/2 tspn Black pepper
2 tspn salt (+ more to sprinkle over cabbage)
400g premium beef mince
4 heaped Tbspn tomato paste
1.5 L beef stock
2 Tbspn Pomegranate Molasses
400g medium grain rice
Crumbled Fetta & Parsley to serve .

Method:

Dice onion, carrot, garlic and saute’ with salt + olive oil till translucent
Add spices, beef + salt and saute’ for further 5 min
Add Tomato paste, stock + Pomegranate Molasses. Simmer for 15-20 minutes. Adjust seasoning;
Super important – Take 1.5 cups of the sauce out and put aside (try not to have beef in it as much as you can);
Add rice to your sauce + mix;
Oil a deep oven dish (~30cmX23cm) and start layering
✔️sauce ✔️cabbage leaves (like lasagna sheets) with a sprinkle of salt ? + repeat about 4 times. Finish with a layer of cabbage and top it with reserved sauce. Make sure no rice is picking out.
Cover with baking paper & foil. Bake on fan-Forced oven on 165 for 1.5 hrs. Last 20 minutes uncovered.
Top with crumble feta & chopped parsley. Rest it for 15 min. Serve.

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