Stuffed cabbage with freekeh meatballs


food24,cabbage, meatballs, recipes,

Ingredients 17
Servings 4
Time 1h10

Ingredients

  • For the meatball stuffing:
  • 500
    g
    free-range beef mince
  • 1/2
    c
    fresh breadcrumbs
  • 3/4
    c
    cooked freekeh (cracked or whole wheat)
  • 1
    large free-range egg
  • 3/4
    tsp
    sea salt
  • freshly cracked black pepper
  • 1
    tsp
    ground coriander
  • 1
    pinch
    nutmeg
  • zest of half a lemon
  • For the cabbage rolls:
  • 2
    medium-sized savoy cabbages
  • 125
    ml
    tomato passata
  • 1/2
    tsp
    sugar
  • 1/2
    c
    chicken stock
  • 2
    Tbs
    olive oil
  • salt and black pepper, to taste
 

Method

 

Preheat the oven to 180º C. Grease an overproof baking dish with butter.

Place all the ingredients for the meatball stuffing in a large bowl and work together until well combined.

Roll into evenly sized portions, cover and chill to firm up while you prepare the cabbage leaves.

Cut off the core end of the cabbages and carefully separate the leaves. Rinse thoroughly to remove any grit.

Bring a large pan of salted water to the boil and blanche the cabbage leaves for several minutes.

Remove with a slotted spoon and blot to dry on a clean kitchen towel. Remove the tough centre rib from the larger leaves.

Place a meatball in the centre of the cabbage leaf, fold over the outer sides and roll into parcels.

Pack the finished parcels snugly next to each other in the baking dish.

Whisk together the tomato passata, sugar and stock and season lightly with salt and pepper.

Pour the liquid over the cabbage parcels and drizzle with olive oil.

Cover the dish with foil and roast in the oven for 45-50 minutes or until the meat is cooked through.

Recipe by Bibbyskitchen@36. To see more click HERE.

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Read more on: meatballs  |  food24  |  recipes  |  cabbage
 

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