Recipe: Braised Cabbage Rolls

Image source: Contributed

Braised Cabbage Rolls Stuffed with Pork, Green Garlic, Oyster Mushrooms & Rice


Makes 16 Rolls


Ingredients

  • 1 onion, diced
  • ½ cup green garlic, finely sliced
  • 1 tsp fennel seeds
  • 1 cup Arborio rice
  • 2 tbs olive oil
  • 3 cups chicken or vegetable stack
  • 300gm pork mince
  • 100gm oyster mushrooms, finely sliced
  • 30gm Parmesan, grated
  • ½ cup chopped flat leaf parsley
  • ½ wombok, savoy or sugarloaf cabbage
  • juice of ½ lemon
  • 50ml extra virgin olive oil
  • ½ cup chicken stock
  • salt and pepper
  • 2 cloves garlic
  • 20ml olive oil
  • 1 x 400gm can crushed tomatoes

Method

Saute the onion and green garlic in the olive oil until soft. Add the rice and stir over a low heat for 5 minutes. Add the hot chicken stock and simmer over a medium heat until the rice is just cooked through.

Fry the park mince and oyster mushrooms and stir through the rice. Add the Parmesan and season with salt and black pepper.

Blanch the cabbage leaves in boiling salted water for 2 -3 minutes, drain and cool. Lay the leaves out flat on a clean dry tea towel and place ¼ cup of rice mixture on the front hall of each leaf. Fold the sides of the cabbage leaf in and roll up to form a cigar shape.

Pack tightly into a baking tray and drizzle with the lemon juice, chicken stock and olive oil. Cover with foil and bake for 45 minutes at 180°C.

To make the sauce, fry the garlic in the alive oil until soft. Add the tin of crushed tomatoes and simmer over a law heat for 15 minutes. Season with salt and pepper. Serve the cabbage leaves on a spoonful of the tomato sauce.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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