I have wanted to make these for a few of years and I have finally got round to doing it. I first tried mine in Germany they had rice and a mix of beef and pork mince. I thought they were a little heavy so I made mine without the rice and just pork. I did add some cumin to mine as its my favourite spice. I thought it was going to be really tricky to roll them but I was pleasantly surprised as it wasn’t too bad at all. I don’t mean to blow my own trumpet but these were much nicer than the ones I had in Berlin they were much more moist and a lot more herby which I love. The sauce worked perfectly, I love using cherry tomatoes as they are much sweeter and the skins kind of pop.
Ingredients (serves 4)
For the Cabbage Rolls
- 12 cabbage outer leaves peeled off, I used savoy cabbage
- 500g lean pork mince
- 1 egg
- 1 cup of panko breadcrumbs
- 1 tsp ground cumin
- 1 tsp smoked sweet paprika
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic granules
- 1 sprig rosemary, leaves only finely chopped
- 1 tsp sea salt
- 2 tbsp olive oil
For the Sauce
- 16 cherry tomatoes, halved
- 3 garlic cloves, peeled and finely chopped
- 1 shallot, peeled and finely diced
- ½ tsp sweet smoked paprika
- 1 tbsp tomato puree
- 250ml vegetable stock
- 2 anchovy fillets, chopped finely
- ½ tsp red pepper flakes
- ½ tsp black pepper
- Salt if needed, I didn’t need any in mine due to the stock and anchovies
- Make the cabbage filling by adding all of the ingredients apart from the cabbage leaves into a bowl and give it a really good mix with your hands to combine. Set aside.
- Boil some water in a saucepan. Add the cabbage leaves 2-3 at a time. Blanche for 1 min then drain them on a tea towel or some kitchen roll. Dry them off then set aside and repeat with the other leaves.
- Place the first leaf flat in front of you, inner side upwards. Cut the thick part of the stem out, it will leave you with a triangle gap (see picture). Add about 3 tbsp of the filling about 1cm from the edge of the triangle and shape into a sausage shape. Roll up the leaf and fold the edges underneath. Repeat with rest of the filling and leaves. Set aside.
- Preheat oven to a 180 degrees fan
- In an oven proof lidded frying pan or casserole dish, heat the olive oil. Add the shallots and cook for 2 minutes or until they are translucent. Add the garlic and cook for a further minute.
- Add the paprika give it a quick stir. Stir in the tomato puree and cook for about 30 seconds.
- Pour in the stock and tomatoes, bring to the boil, add the anchovies and chili flakes then reduce heat to a medium simmer. Simmer for around 5 minutes or until the tomatoes are soft. Crush the tomatoes with a fork or wooden spoon so they release all their juices.
- Nestle the filled rolls into the pan with the tomato sauce in it. Add the lid and cook in the oven for 30 minutes or until bubbling. Enjoy 😊
2 Comments Add yours
I really like this idea of using cabbage leaves – a bit like a burrito!
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They were worth the effort, haha yes an Eastern European version of burritos 😀
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