Stuffed Cabbage Rolls
A different, but excellent, treatment for the humble cabbage.
Ingredients:
1 head of green Cabbage.
1 teaspoon of Cumin Seeds.
1/2 a kgm of minced Turkey.
1 teaspoon of Olive Oil.
1 large Onion, peeled and cut into chunks.
3 cloves of Garlic, peeled and crushed.
1/2 a cup of green Capsicums, seeded and cut into chunks.
1/4 of a cup of chopped Parsley.
1/4 of a cup of Tomato Paste.
1/2 a teaspoon of ground Cumin.
1 tablespoon of dried Dill.
1/2 a teaspoon of Salt.
1/4 of a teaspoon of ground Black Pepper.
3 cups of cooked long-grain Brown Rice.
1 Egg, well beaten.
1 litre of Tomato Juice.
2 tablespoons of Corn flour.
Simmering time on the stove: 15 minutes.
Thermal cooking time: A minimum of 2 hours.
Method:
1. Core the Cabbage with a sharp knife.
2. Place the cored Cabbage in a large saucepan and cover it with water.
3. Bring the saucepan to the boil for 3 minutes.
4. Remove the Cabbage and when it is cool enough to handle break off as many leaves as are cooked to a supple softness.
5. You will need 12 leaves so you may have to replace the Cabbage in the boiling water to prepare the remaining leaves as well.
6. Heat the Olive Oil in a large frying pan on medium heat and toast the Cumin Seeds for 2 minutes.
7. Add the minced Turkey and cook until browned, stirring to ensure the meat is freely broken into small pieces.
8. Add the Onions and Garlic and cook until the Onions are translucent, about 3 minutes.
9. Add the green Capsicum, Parsley, Tomato Paste, Cumin, Dill, Salt and Pepper and mix together thoroughly.
10. Remove from the heat and stir in the cooked Brown Rice and the beaten Egg.
To make the Rolls:
1. Lay the Cabbage leaf flat and spoon 2/3 of a cup of the filling into the centre.
2. Fold all four sides until they meet in the centre.
3. Tie securely with butchers string and place them into the inner saucepan.
4. When all the rolls are inside pour in the Tomato Juice and use medium heat to bring the covered saucepan to the boil.
5. Boil for 1 minute.
6. Turn off the heat and transfer the saucepan into the vacuum insulated outer container for a minimum of 3 hours.
Making the sauce:
1. Make a sauce by stirring the liquid from the cooked Cabbage rolls into a medium saucepan.
2. You should have approximately 3 cups and if there is not enough you can add more Tomato Juice.
3. Remove 4 tablespoons of this liquid and mix it with the Corn flour in a small bowl to make a paste.
4. Bring the liquid in the saucepan to the boil then remove from the heat.
5. Stir in the paste and then return the saucepan to the heat stirring as it comes to the boil to thicken.
Serving:
1. Cut the Butchers string off the rolls and remove carefully.
2. Place two rolls on each serving plate and cover with the sauce.