While I’m living it large on the other side of the Atlantic, some of my favourite bloggers are sharing the love, sharing their recipes and holding the fort over here on the blog and for that, and to them, I am truly grateful!
You might recognise Kim as she’s already been featured on the blog because she’s so inspiring. She’s also amazingly creative, both in the kitchen and out. I have bags designed by Kim, earrings designed by Kim and I’m just wondering what I should add to my collection next! I’m totally stoked she’s sharing one of her recipes, because everything she touches turns to delicious! Over to you, Kim!
Chicken, lamb or even vegetable, what ever your taste these cabbage rolls are are pretty versatile & tasty. I reckon a sweet potato one would be sensational.
But this is my take on this simple recipe.
I only used half a cabbage, because the other ones I made without cabbage. As much as I’d like to say my kids eat them, thats not the case.
But hubby and I still get to have what we want and they get the exact same thing minus the cabbage, kinda kofta style. lol
I also do a little short cut and don’t boil the cabbage leaves. Instead I use a softer leaf cabbage (wombok or Chinese cabbage), I cut a ‘V’ out of the stem and just soak the leaves in boiled water whilst I work on the filling. Saves a lot of time and any yucky over cooked cabbage, blah.
I hope you like my take on the humble Cabbage Roll, super simple and tasty.
1kg pork mince
250g pre-cooked brown rice
2 teaspoons crushed garlic
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon ground all spice
1 onion, grated
1 Wombok / Chinese Cabbage
1 1/2 cups Water
2 tablespoons tomato paste
- Boil a jug of water and pourinto a large bowl, set aside.
- Place mince, onion, spices, 1 teaspoon garlic and rice into a large bowl. Using your hands combine well.
- Separate leaves from cabbage and cut a ‘V’ shape out of the steam of the cabbage, discard.
- Submerge the cabbage leaves into the bowl of pre-boiled water and stand for 2 minutes.
- Begin to assemble by taking a leaf from the bowl and laying on a board.
- Spoon 1 heaped tablespoon of meat at one end of the leaf and roll, tucking in sides as you go.
- Place in a shallow crock-pot or casserole dish with a tight fitting lid.
- Repeat the process with leaves and mix until leaves area all gone.
- Combine water, paste and remaining garlic in a jug and pour over cabbage rolls.
- Cover with lid and place on a medium heat to bring to a simmer, then reduce heat to low.
- Cook for 45 minutes or until cooked through.
- Remove from heat, rest for 5 minutes before serving.