Ingredients
Cabbage Rolls
- Redefine Mince (250g), defrosted
- Cabbage Leaves
- 8
- Oil
- 2 tbsp
- Onion, finely chopped
- 1
- Mushrooms
- 6
- Courgette, finely diced or grated
- 1
- Carrot, finely diced or grated
- 1
- Garlic Cloves, finely diced or grated
- 2
- Paprika Powder
- 2 tsp
- Tomato Paste
- 2 tbsp
- Soy Sauce (50 ml)
- ¼ cup
- of 1 Orange, juiced (the zest is for the sauce)
- ¾ cup
- Cooked Rice (150g)
- Parsley
- ½ Bunch
Sauce
- Vegetable Stock (400ml)
- Soy Sauce
- 2 tbsp
- Clove
- 1 tsp
- Zest of ½ an Orange
- Mulled Wine (200ml)
- Lingonberry Jam
- 1 tbsp
Method
Cabbage rolls
Blanch the cabbage leaves in boiling water for 1-2 minutes until tender.
Sauté all the vegetables for the roulades and set aside for later.
Brown the mince over medium heat.
Mix the browned vegetables and the remaining ingredients for the roulades into the mince.
Cook for 2-3 minutes until the liquid has reduced by about 80%. Season with salt and pepper to taste.
Place a portion of the filling on each cabbage leaf, roll up, and tie with string.
Sear the roulades until they are browned.
Sauce
Preheat oven to 180°C (350°F).
In the same pan used for the mince, combine all the ingredients for the sauce. Simmer for 5-8 minutes.
Strain and pour the sauce over the cabbage rolls.
Bake the rolls in the oven at 180°C (350°F) for 10-18 minutes.
Serve with mashed potatoes.
Made with
Redefine Beef MinceThe perfect base for any dish and recipeView product →
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Vanessa