Ingredients
2 cups of cabbage red and/or green - i used both. 5 button mushrooms or 1 large portobello 1/2 red onion 1 400g tin of crushed tomatoes 400g minced beef 1/2 clove of crushed garlic Few leaves of parsley and basil 1 tsp dried oregano 1 tsp paprika 1 tsp Worcestershire sauce
1/4 cup medium grain rice Extra virgin olive Oil White vinegar Salt & Pepper
Method
If you've had traditional cabbage rolls before you would be used to that pickled sour taste the cabbage gives, which i love. So to achieve that were going to quickly pickle the cabbage, or you can just use sauerkraut. If you don't want that flavour, (which trust me it's the best), then skip the pickling part.
Cut your cabbage as small as you like, it's not going to breakdown and fall apart when cooked so think of how big you want the pieces at the end and how picky the eaters are.
I would chop the full piece into half a centimeter slices then turn your chopping board 90 degrees and cut them again. Put them in a bowl with about 1/3 cup of white vinegar and half a teaspoon of salt. Use your hands to mix them around and squeeze them as you do it, that way you start to soften them. Leave them to pickle.
Finely chop your onion, and slice your mushrooms, parsley and basil.
Add some olive oil to your pot and add your onions, mushrooms and herbs with a sprinkling of salt, cook them till they are translucent and add the garlic. Add the mushrooms, paprika and oregano let them cook for a minute and then add the beef and Worcestershire sauce.
Cook till the meat is brown, about 4 minutes, then add your tomato and cook for another few minutes. Add the cabbage and vinegar mixture and about 1.5 litres of water. Partly cover with a lid and let it boil away, stirring every 10-15 minutes or so, making sure it doesn't run out of liquid.
I didn't pay attention to how much water i added but i would think it was about 2-2.5ltr, i cook it on a medium flame, for about 2 hours. You could get away with an hour but the meat wont be as tender.
After about an hour of cooking you'll probably need to add another litre of water (making it 2.5 in total) continue to cook and stir. When you're 15-20 minutes from the end check for seasoning, add the rice, stir, cover and turn the heat down to low.
The end dish is supposed to be quite wet and soupy, although if there's way too much liquid, keep the lid off and turn the heat back to medium and the water should start to disappear. Check your seasoning before serving again, i added some more fresh herbs and an extra splash of the vinegar, but totally optional.
Serve as is with crusty bread or go all out and serve with a big bowl of mash.
Enjoy x
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