Stuffed cabbage with freekeh meatballs

Bibby's Kitchen
4 servings Prep: 1 hr 10 mins
Rate this recipe
Stuffed cabbage, often referred to as ‘Oumens or oumas onder komberse’, is given a healthy makeover with the addition of current ‘it’ grain, freekeh.

By Food24 June 26 2017
0
SHARES
1.8k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

For the meatball stuffing:
500 g beef mince — free-range
1/2 breadcrumbs — fresh
3/4 freekeh — cooked
1 eggs — large
3/4 tsp sea salt
black peppercorns — freshly cracked
1 tsp coriander — ground
1 nutmeg — ground
lemon — halved and zested
For the cabbage rolls:
2 cabbage — savoy
125 ml tomato passata
1/2 tsp sugar
1/2 stock — chicken
salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

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.

ALSO TRY:

Mexican beef with avocado and shredded cabbage
Boerewors meatballs with tomato and basil sauce
Baked mushroom meatballs

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.