Cabbage Rolls with Beef
1 large White Cabbage
For the filling:
250gr Minced Beef
1 grated or finely chopped Onion
1½ tablespoons of Red Pepper Paste
150gr rinsed and drained Rice
50ml of Extra Virgin Olive Oil
Pinch of Salt
Pinch of Pepper
3 tablespoons of tinned chopped Tomatoes
3 tablespoons of diced Butter
To garnish: Juice of ½ a lemon, 1 teaspoon of milled Black Pepper and Lemon Wedges
How to prepare
Hall fill a pan with water and bring to a boil.
Separate the cabbage leaves add them to the pan and boil for 4-5 minutes and drain.
Use a spoon to mix together all the filling ingredients.
Remove the tough centre part of the cabbage leaf then cut the leaf into medium sized pieces.
Use a teaspoon to place the filling on each leaf, fold the top over, then the sides and roll it up.
Place the rolls tightly in the pan leaving no gaps in between and dot the tops with butter.
Put a small plate upside down on top of the rolls to prevent them unfolding whilst cooking.
Mix the chopped tomato with enough hot water to cover the rolls and pour into the side of the pan.
Cover and simmer for 25 minutes, it may be necessary to add more hot water.
Once cooked lift them out with a fork and onto the serving plate.
Sprinkle on the milled black pepper and then the lemon juice and let it stand for 5 minutes before serving.
Serve with the wedges of lemon.
The Turkish name for this dish is Etli Lahana Sarma
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