Cabbage , Tomato's and Vine Leaves stuffed with Meat n Rice
- Replies 3
This is probably my family's favourite meal ever.
I'm going to give a serving for 4 PEOPLE but can be easily doubled or more.
This is even better the 2nd day
Recipe by Suzanne rose
Photo by Suzanne Rose
Ingredients
500 g beef mince
3/4 cup uncooked rice
2 tablespoons tomato paste
1 large onion grated
1/4 teaspoon salt n pepper
4 tomatoes
2 potatoes peeled and cut into wedges
Small savoy cabbage or around 12 cabbage leaves
1/2 jar vine leaves in brine, available from Coles and delicatessen ( I sometimes use my own see below)
Method
1. In a bowl mix together well the beef mince, grated onion, rice, tomato paste and grated insides of tomatoes .
2. Bring a pot of water to the boil then drop in cabbage. Cook until just soft. Then drain.
3. Cut tops of tomatoes and scooped out inside. Then place tomatoes in a small baking dish ( remember you are adding the insides to the mince muxture)
4. Fill tomatoes with mince mixture and place tops on . Put aside or in fridge for now.
5. Using a medium saucepan add 2 layers of vineleaves on the bottom .
6. Starting at one end of vineleaves place large teaspoon of mince on edge then roll up tucking sides in as you go , rolling tightly.
Repeat with the cabbage leaves.
If either vineleaves or cabbage leaves are too big then use a knife to cut in half.
6. Repeat using vineleaves and cabbage leave until all mince is used. Stacking them on top of each other.
7. Cover cabbage and vineleaves with water until they are just covered, add a tablespoon of butter on top then add a plate to hold them down. Add lid and cook until it is boiling turn down to low and simmer for 3 hours . Add a little water during cooking if needed.
Serve with slices of lemon, squeeze a little lemon on top.
Tomatoes
After placing filled tomatoes in a baking dish .
1. In a bowl mix a small can of chopped tomato's or 3 fresh tomatoes chopped, 3 tablespoons olive oil, 1 garlic clove minced, 1 teaspoon oregano.
2. Add potato wedges in pan with tomatoes and pour over tomato mixture. Drizzle oil over tomatoes.
3. Cover pan with foil and bake in oven 180 c 160c fan-forced . Cook 1 1/2 hours then remove foil and cook further 15 minutes
serve tomatoes , cabbage and vine leaves together.
NOTES
1. You can also stuff capsicum and zucchini.
2. I also sometimes use fresh vine leaves from my vine. I boil water . Drop the leaves in for 1 minute, then run under cold water before rolling them with meat mixture
I'm going to give a serving for 4 PEOPLE but can be easily doubled or more.
This is even better the 2nd day
Recipe by Suzanne rose
Photo by Suzanne Rose
Ingredients
500 g beef mince
3/4 cup uncooked rice
2 tablespoons tomato paste
1 large onion grated
1/4 teaspoon salt n pepper
4 tomatoes
2 potatoes peeled and cut into wedges
Small savoy cabbage or around 12 cabbage leaves
1/2 jar vine leaves in brine, available from Coles and delicatessen ( I sometimes use my own see below)
Method
1. In a bowl mix together well the beef mince, grated onion, rice, tomato paste and grated insides of tomatoes .
2. Bring a pot of water to the boil then drop in cabbage. Cook until just soft. Then drain.
3. Cut tops of tomatoes and scooped out inside. Then place tomatoes in a small baking dish ( remember you are adding the insides to the mince muxture)
4. Fill tomatoes with mince mixture and place tops on . Put aside or in fridge for now.
5. Using a medium saucepan add 2 layers of vineleaves on the bottom .
6. Starting at one end of vineleaves place large teaspoon of mince on edge then roll up tucking sides in as you go , rolling tightly.
Repeat with the cabbage leaves.
If either vineleaves or cabbage leaves are too big then use a knife to cut in half.
6. Repeat using vineleaves and cabbage leave until all mince is used. Stacking them on top of each other.
7. Cover cabbage and vineleaves with water until they are just covered, add a tablespoon of butter on top then add a plate to hold them down. Add lid and cook until it is boiling turn down to low and simmer for 3 hours . Add a little water during cooking if needed.
Serve with slices of lemon, squeeze a little lemon on top.
Tomatoes
After placing filled tomatoes in a baking dish .
1. In a bowl mix a small can of chopped tomato's or 3 fresh tomatoes chopped, 3 tablespoons olive oil, 1 garlic clove minced, 1 teaspoon oregano.
2. Add potato wedges in pan with tomatoes and pour over tomato mixture. Drizzle oil over tomatoes.
3. Cover pan with foil and bake in oven 180 c 160c fan-forced . Cook 1 1/2 hours then remove foil and cook further 15 minutes
serve tomatoes , cabbage and vine leaves together.
NOTES
1. You can also stuff capsicum and zucchini.
2. I also sometimes use fresh vine leaves from my vine. I boil water . Drop the leaves in for 1 minute, then run under cold water before rolling them with meat mixture
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