Stuffed Cabbage Rolls
Bring excitement to your vegetable dishe. Stuffed Cabbage Rolls soaked in a Sweet & Sour sauce makes for a great delicious plate | ROYCO®
Quick Facts
Preparation Time:
mins
Cook Time:
mins
Serves
Ingredients
- 1 cabbage cored
- 500g mince or chicken breasts finely chopped
- 1 cup cooked samp or rice
- 1 onion finely chopped
- 1 stick celery chopped
- 1 large carrot diced
- 3 cloves garlic crushed
- 1 pkt ROYCO® Sweet and Sour Dry Cook-in-Sauce
- 2x 410g cans crushed tomatoes
- 1 tbsp Italian herbs
- salt and pepper
- grated cheddar cheese
Method
- Preheat oven to 200 degrees
- In a pan heat oil and fry the onion, celery, carrots and peppers until soft, set aside until needed
- In a large pot bring water to a boil
- Place cabbage in water core side down, cover the pot, reduce heat and cook cabbage for 10 minutes
- Drain and set aside to cool, once cooled separate the cabbage leaves apart
- In a bowl combine the tomatoes, ROYCO® Sweet and Sour Dry Cook-in-Sauce, garlic, herbs, mix well, set aside
- In a separate bowl add the mince, rice, vegetables, salt and pepper, 2 tbsp of the tomato mixture and mix to combine
- In a baking dish, place 1 cup of the tomato mixture
- Peel a cabbage leaf off the head cut the stem off
- Place 3 tbsp of the meat mixture in the centre of the cabbage leaf, fold the leaf to make a roll
- Place seam side down in the baking dish, repeat with the remaining meat mixture and the cabbage
- Spoon the tomato mixture on top of the cabbage rolls
- Cover with the tin foil and bake in the oven for 1 hour
- Remove the foil, turn the heat to 200, sprinkle cheese on top and cook until the cheese is melted
