Stuffed Cabbage Leaves

We always have lots of cabbage lurking at the bottom of the fridge and this is a favourite Sunday night supper to clear some of the cabbage backlog before Monday’s veg box arrives with yet more cabbage. I made this up – cabbage backlogs are the mother of invention – but it’s a sort of anglicised version of Greek dolmades

6 – 8 cabbage leaves, the bigger the better
1 packet of lamb mince or Quorn mince
1 large onion
1 clove of garlic
A mug of brown rice
2 tins of chopped tomatoes (or leftover tomato sauce, see the pizza recipe)
Teaspoon of cinnamon
Stock or vegetable cube
Dash of red wine
1 carrot
Grated cheddar and Parmesan
Olive oil

1. Cook the brown rice according to the packet instructions
2. If not using left over tomato sauce, reduce the tins of tomatoes until they are thick and gloopy. Do this by gently simmering for 45 minutes or so
3. Chop the onion and garlic and fry in the olive oil until soft
4. Grate the carrot and add to the pan
5. Add the lamb mince and when cooked through drain off the excess fat in a colander
6. Return to the pan and add the cinnamon and a small amount of stock and red wine. Simmer until it is a thick sauce
7. Meanwhile, take a potato peeler to the cabbage leaves and shave off some of the thick central stem so that the leaves are of a uniform thickness
8. Blanch in a pan of boiling water for about three minutes and drain well
9. Add the rice to the meat sauce and mix
10. Take a spoonful of the mixture and place it in the middle of the cabbage leaf. Roll up into a parcel and place in a lasagne dish or similar. Repeat until all of the leaves are stuffed.
11. Pour over the tomato sauce and an extra glug of olive oil and sprinkle with the cheese and breadcrumbs
12. Bake in an oven at 180 degrees for about 25 minutes

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