2014 Cooking Club Week 47: Cabbage Parcels

This is something the crazy Ukranian makes from time to time and I love it.
I need to spice it up a little with chilli but I'll leave that up to yourselves. Enjoy.


Ingredients:

300g Beef mince
300g Pork mince
1 Head of green cabbage with big leaves
2 beaten eggs
1 Litre of Tomato Juice
1 carrot-Grated
2 onions-Diced finely
2 Cloves of garlic finely chopped
1 Cup of cooked white rice
A few tbs of Worcestershire sauce
Cream/Sour cream
Butter
Salt, Pepper. Season to your own taste
Optional-1 tsp of chilli powder
2 chopped red chilli

Method:

1. Fry the carrot, onion and garlic in a little oil for a few minute over a medium heat until softened then set aside.

2. Add the 80% of the above mix to the pork and beef mince, cooked rice and mix well. Season with salt to your own taste and add chilli/chilli powder if you want. Add the beaten eggs and mix until combined.

3. Take about 10 big leaves from the cabbage, remove the very end of the stalk then boil in a large saucepan for 3-5 minutes, depending on the cabbage.. This softens them a little for later. Leave to cool.

4. Divide the meat mix into 10 balls (size like in the pictures)-and place into the centre of the cabbage leaves. Roll up the parcels as best you can-tucking in the sides. Use a toothpick to hold together if you need to. There may be meat left over depending on the size of the leaves-use for more parcels or burgers.

5. Now fry the parcels in a little butter on a medium high heat for a 5 minutes each side until they brown slightly and put to into the large saucepan.

6. In a deep frying pan/wok add 0.5 Litre of tomato juice, a tbs of butter, the Worcestershire sauce and a few tbs of cream or sour cream. Mix in the remaining 20% of number 1 above. Season to your own taste with salt/pepper/tabasco. Once simmering pour over the parcels in the saucepan. If not totally covered add more tomato juice until they are. A cm or two short won’t make any difference.

7. Cover,bring to a boil then simmer for 30-45 mins. If you like a crunchy cabbage 30 mins is enough.

8. Serve with sour cream.