Stuffed cabbage rolls in a rich vermouth and tomato sauce
Ingredients:
8 large cabbage leaves
500 g of mince beef
200 g of plain sausage meat
80 ml of vermouth
One tin of chopped tomatoes
A bit of cheddar
One onion chopped
4 cloves of garlic
Method:
- Prepare the cabbage: I removed 8 large leaves out of the green cabbage I grew in my garden. Because they’re organically grown they were huge, so I could halve them, but you might need a bit more depending on how big your cabbage is. Place the leaves in a large pot of boiling water. Cook for a few minutes until the leaves are tender enough to roll. Drain and set aside.
- Make the filling: In a large bowl, combine the mince beef and sausage meat. Season with salt and pepper, I also added some fresh thyme and oregano from the garden.
- Assemble the rolls: Place a spoonful or two of the filling onto each cabbage leaf and roll up tightly.
- Make the sauce: In a large saucepan, heat two tablespoons of olive oil. Add the chopped onion and garlic, and cook until softened. Pour in the vermouth and let it simmer for a few minutes until reduced. Add the tin of chopped tomatoes and bring to a simmer for a good 20 minutes.
- Cook the rolls: Place the stuffed cabbage rolls in the sauce, cover, and bake in an 180º C oven for 30-40 minutes, or until the sauce has thickened. Top with grated cheddar cheese and serve.
Bon Appétit!
Corinne
You can check out my other recipes here
Why is my stuffed cabbage tough?
It is really important to pre-cook your cabbage leaves before filling them. This process will soften the leaves and make them easier to roll. It also allows you to halve the cooking time.