Cabbage rolls with tomato sauce

FOOD & HOME

Cabbage rolls with tomato sauce

Stuffed cabbage rolls simmered in a tangy tomato sauce.

The Recipe: There are cabbage rolls filled with lamb mix on an white oven tray.

Need a comfort food to relax at home? This weekend, warm up to these tender cabbage rolls with a rich tomato sauce to soothe your soul.

MEAL TYPE

Main Course

DIETARY INFORMATION

Meat

SERVES

COOK TIME

50 mins

Ingredients

· 6 large green cabbage leaves (such as savoy cabbage)

For the filling
· ⅓ cup Greek yogurt
· ⅓ cup fresh breadcrumbs
· 1 lb lamb, minced
· 1 large egg, beaten
· 1 tsp ground allspice
· ½ tsp ground cinnamon
· 1 tsp ground cumin
· 1 tsp ground coriander
· Small handful flat-leaf parsley, chopped
· Small handful dill, chopped

For the tomato sauce
· 18 oz tomato puree
· 1 garlic clove, crushed
· 1 tbsp olive oil, plus more to drizzle

Recipe steps

Insert divider to separate oven chamber into 2 zones and fill top corner reservoir to max. Steam cabbage leaves for 10 mins until bright green and flexible. Pat dry with paper towels, trim the stems at the bottom and separate the leaves.

Step 1. Close up, we see a woman separating the large cabbage leaves and laying them flat.

For the filling, mix Greek yogurt, breadcrumbs, lamb, egg, allspice, cinnamon, cumin, coriander, parsley and dill together in a bowl.

Step 2. Close up stirring greek yogurt together with breakcrumbs, lamb, egg, allspice, cinnamon, cumin coriander, parsley and dill in a large bowl.

Spoon the lamb filling into the middle of the cabbage leaves and wrap up. Use cocktail to secure if you need to (remove before serving or warn your guests).

Step 3. Close up rolling the lamb filling in soft cabbage leaves on a plate.

Put the tomato sauce ingredients and salt and pepper in a pan over medium heat, and simmer for 5-6 minutes until slightly thickened. Pour into a medium 7x10 inch baking dish, or 6 small, individual baking ramekins.

Step 4. Close up stirring tomato sauce simmering in a shallow pan.

Step 5. There is a white oven tray of cabbage rolls stuffed with lamb mix and other ingredients in an oven.

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Heat the top oven to 285°F convection. Nestle the cabbage pouches, seam-side down, into the tomato sauce. Drizzle a little oil over cabbage. Bake the rolls for 35-40 minutes until a thermometer inserted into the middle of the filling comes out at 155°F.

Serve each cabbage roll on a plate with tomato sauce.