Stuffed Cabbage and Vineleaves
- Replies 5
I make this dish at least once a month.
You can half or even 1/4 this recipe .
This recipe is for both vine leaves and cabbage but you can make either on its own
Ingredients:
1 packet or jar of vineleaves ( I also pick and use fresh ones)
1 kg mince either beef or 1/2 beef and 1/2 lamb mince
3 tablespoons tomato paste
1 large onion finely grated
1 cup of rice
4 tomatoes cut tops off and scoop flesh out. Grate flesh and keep aside . Put tomatoes in a small baking dish
1 small savoy cabbage, cut out stem and place whole in pan stem side down, cover with water and cook until just soft the drain
Method:
1) Mix mince, grated onion, rice, tomato paste and grated tomato in a bowl. Add salt n pepper to taste
2) fill tomatoes then add 1/2 cup of water to pan and 1 tablespoon of butter bake in oven 180d for around 1 hour
3) prepare saucepan by lining base with vineleaves ( thus stops food burning )
4 ) if vineleaves are small use whole otherwise use a knife and cut leaf in half
Take spoonful of meat and place at end of leaf roll then tuck sides over then roll more
Place into prepared pan, continue until base is full then pack on top and keep layering until finished
If you are also doing cabbage then use one half for cabbage and the other half for vineleaves
Take each cabbage leave if small use it whole otherwise cut in half. Add meat mixture and roll up exactly how you did the vineleaves.
When finished rolling then add 2 cups of water and 100g butter place a plate on top then the lid. Cook on high until it starts boiling then turn down to low 140d and slow cook for 5 hours . I have been using a slow cooked and I cook for 8 hours
This is a great dish to prepare for the next day. I love meals I don't have to cook in the night.
If you want more then double recipe which is what I make each time.
You can also stuff tomaatoes , capsicum and zucchini I have also done onion
You can half or even 1/4 this recipe .
This recipe is for both vine leaves and cabbage but you can make either on its own
Ingredients:
1 packet or jar of vineleaves ( I also pick and use fresh ones)
1 kg mince either beef or 1/2 beef and 1/2 lamb mince
3 tablespoons tomato paste
1 large onion finely grated
1 cup of rice
4 tomatoes cut tops off and scoop flesh out. Grate flesh and keep aside . Put tomatoes in a small baking dish
1 small savoy cabbage, cut out stem and place whole in pan stem side down, cover with water and cook until just soft the drain
Method:
1) Mix mince, grated onion, rice, tomato paste and grated tomato in a bowl. Add salt n pepper to taste
2) fill tomatoes then add 1/2 cup of water to pan and 1 tablespoon of butter bake in oven 180d for around 1 hour
3) prepare saucepan by lining base with vineleaves ( thus stops food burning )
4 ) if vineleaves are small use whole otherwise use a knife and cut leaf in half
Take spoonful of meat and place at end of leaf roll then tuck sides over then roll more
Place into prepared pan, continue until base is full then pack on top and keep layering until finished
If you are also doing cabbage then use one half for cabbage and the other half for vineleaves
Take each cabbage leave if small use it whole otherwise cut in half. Add meat mixture and roll up exactly how you did the vineleaves.
When finished rolling then add 2 cups of water and 100g butter place a plate on top then the lid. Cook on high until it starts boiling then turn down to low 140d and slow cook for 5 hours . I have been using a slow cooked and I cook for 8 hours
This is a great dish to prepare for the next day. I love meals I don't have to cook in the night.
If you want more then double recipe which is what I make each time.
You can also stuff tomaatoes , capsicum and zucchini I have also done onion
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