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Red cabbage & beef rolls

Red cabbage & beef rolls in a large baking dish

Red cabbage & beef rolls

Name: Red cabbage & beef rolls
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4
Ingredients: 1 red cabbage (you’ll need 8 leaves – see tip, below, for using leftovers); 250g pouch microwave brown rice; 1 red onion finely chopped; 500g beef mince; 2 tsp mixed dried herbs; 2 garlic cloves finely grated; 3 rosemary sprigs leaves picked and chopped; 1 egg; 1 tbsp tomato purée; 1 tbsp olive oil; 1 red onion finely chopped; 1 carrot finely chopped; 1 garlic clove finely chopped; ½ tsp ground cumin (optional); 1 tbsp tomato purée; 2 x 400g cans chopped tomatoes; ¼ small bunch of thyme finely chopped

Samuel Goldsmith

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Serves 4

Easy

Prep: 40 mins

Cook: 1 hr and 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Enjoy these moreish beef and brown rice rolls baked in a tomato sauce. They're rolled in red cabbage leaves to make a colourful dish that's full of flavour

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 red cabbage

(you’ll need 8 leaves – see tip, below, for using leftovers)
250g pouch microwave brown rice
1 red onion

finely chopped
500g beef mince
2 tsp mixed dried herbs
2 garlic cloves

finely grated
3 rosemary sprigs

leaves picked and chopped
1 egg
1 tbsp tomato purée

For the sauce

1 tbsp olive oil
1 red onion

finely chopped
1 carrot

finely chopped
1 garlic clove

finely chopped
½ tsp ground cumin

(optional)
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
¼ small bunch of thyme

finely chopped

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Nutrition: Per serving

kcal512
fat26g
saturates10g
carbs35g
sugars14g
fibre6g
protein32g
salt0.4g

Method

step 1

Bring a large pan of salted water to the boil and cook the cabbage leaves for 4-5 mins until just softened and pliable. Drain and leave to cool slightly.
step 2

Meanwhile, mix the rice, onion, beef mince, herbs, garlic, rosemary, egg and tomato purée together in a large bowl using your hands.
step 3

Working with one cabbage leaf at a time, cut away any bits of the hard core. Divide the filling between the leaves, placing a spoonful in the middle of each. Roll or fold the leaf around the filling to enclose and transfer the rolls a plate – don’t worry if you can see the filling poking through any tears as it will be covered with sauce, but do try to roll the leaves tightly. Heat the oven to 200C/180C fan/gas 6.
step 4

For the sauce, heat the oil in a large pan over a medium-low heat and fry the onions and carrots, covered, for 8-10 mins, stirring occasionally until soft but not golden. Stir in the garlic, cumin (if using) and tomato purée, and cook for 1 min more. Add the tomatoes and thyme, stir and season well with salt and black pepper. Cook for 5-10 mins more to thicken slightly.
step 5

Spoon a layer of the sauce into a roasting tin or ovenproof pan that will hold all the cabbage rolls snugly. Arrange the rolls in a single layer, then spoon over the remaining sauce. Bake for 35-40 mins until the rolls are cooked through and the sauce is bubbling at the edges.

Recipe tip

Use the leftover cabbage to make a Christmas side, or as a base for Boxing Day coleslaw.

Recipe from Good Food magazine, November 2022

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A star rating of 5 out of 5.2 ratings

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