Oumense Onder die Komberse | Stuffed Cabbage Rolls
Flavourful cabbage parcels stuffed with minced beef in a rich tomato sauce and served with fluffy white rice or starch of your choice.
Print
Pin
Servings: 4 people
Ingredients
Rice
- 1 ½ cups basmati rice or white rice of choice
- 3 tbsp butter
- 1 tsp salt
Tomato Sauce
- 3 tbsp olive oil or oil of choice
- 1 medium white onion diced
- 6 pieces bone marrow
- ½ tsp cayenne pepper
- 1 tsp freshly grated nutmeg and extra for dusting
- ½ tsp ground cinnamon
- 2 whole cloves
- 50 grams tomato paste
- 400 grams crushed tomatoes
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 30 grams butter cubed, optional
Meat Stuffing
- 2 slices white bread soaked in 1/2 cup milk and drained
- 800 grams beef mince
- 2 large eggs
- 1 large white onion diced
- 2 cloves garlic finely diced
- 1 tbsp parsley finely diced
- 2 tsp beef stock granules or powder
- 1 tsp salt
- 1 ½ tsp coarsely ground black pepper
- 1 large head of white cabbage thick stems removed
Instructions
- Start by prepping all the ingredients before you start cooking. This is when you can also prep your starch of choice.
- The Starch: Add the rice to a medium saucepan and rinse under cold water until the water runs clear. Drain and add 3 1/4 cups water. Bring to a boil and continue boiling until all the water has evaporated. Remove from the heat, cover and allow to steam until you're ready to serv. Just before serving, add the butter and salt and gently mix in.
- The Sauce: Bring a large saucepan to a medium heat, add oil and onions, and lightly brown. Then add the bone marrow and allow to brown on both sides. Note: feel free to add dash of water if the onion brown too quickly.
- Add tomato paste, cayenne pepper, nutmeg, cinnamon and cloves. Sauté until the tomato paste turn darker in colour.
- Add crushed tomatoes and 1/2 cup water and stir. Set the heat to a medium-low, cover and sauté for 15-20 minutes to allow the flavours to develop. Meanwhile prepare the beef stuffed cabbage parcels.
- The Cabbage Parcels: Starting from the cabbage's stem, slice a slit in the base of each leaf and carefully remove. Then remove the thickest part of each leaf's stem (see the recipe image and video for reference). Note: If it tears slightly do not worry - you'll make up for this when folding just make sure each leaf in mostly intact.
- In a large pot, add about 4 cm of water and steam all the cabbage leaves together, about 5 minutes. Then drain and allow to cool down. Note: they should be just soft enough so you can fold them.
- Squeeze any excess liquid from the soaked bread and add to a large bowl with the remaining beef filling ingredients. Combine the mixture using your hands, ensuring it well combined. Stuff each cabbage leaf with approx. 1/4 cup of filling. Place the filling in the center of the cabbage leaf and fold in manner that will ensure the seam is at the bottom and that the filling won't fall out whilst it's cooking. Set aside. Note: the remining beef filling will be squeezed in between the parcels so don't overfill the parcels.
- Remove the lid, season with salt and pepper and stir. Evenly space the cabbage parcels in the saucepan. Place any remaining mince in between each parcel and cover. Simmer on a medium heat for 10 minutes. Note: do not exceed 10 minuets aa you don't want to overcook the mince filling. Meanwhile, preheat your oven on a high grill setting, around 250℃/482℉ .
- Remove the lid and add drop a few cubes of butter on top (optional), sprinkle over some nutmeg and place the in the oven, uncovered. Grill on high for 5-10 minutes or until the surface of the cabbage starts to charr and the beef filling starts browning. Serve immediately with with your starch of choice - te lekker!