Oriental Stuffed Cabbage

Product Used

  • 1 small firm green cabbages
  • 3/4 lb beef
  • 4 oz parboiled long grain rice
  • 1 onions
  • 1 lemons
  • 6 mint leaves
  • 2 garlic cloves
  • 2 1/4 cups beef stock
  • 4 sprigs parsley
  • to taste salt and pepper

Recipe Instructions

Put the rice in an equal volume of warm water and leave to swell for 30 minutes. Chop the parsley in the Mini Bowl by pulsing 3 times. Set aside. Carefully detach the individual cabbage leaves and select the most perfect ones. Wash and blanch* them. Pare away part of the thick central rib using a sharp knife. Cut the beef into large chunks, peel the onions and cut into quarters, and put both in the bowl with the metal blade. Pulse 3 times. Add the parsley. Blend for 1 minute. Drain the rice. Put the minced beef and rice in a large bowl, season with salt and pepper and mix thoroughly. Lay the cabbage leaves out flat. Place a spoonful of filling on each one, then roll them up, folding the edges under to form a neat parcel. Line the base of a cast-iron pan with the remaining cabbage leaves. Lay the parcels on top, pour over the beef stock. Cover with a lid and simmer over a low heat for 45 minutes. Peel the garlic and put it in the Mini Bowl with the mint. Blend for 30 seconds. Transfer to a bowl and stir in the lemon juice. Sprinkle over the parcels 5 minutes before the end of the cooking time. Serve hot.

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