FOOD & HOME
Cabbage rolls with tomato sauce
Stuffed cabbage rolls simmered in a tangy tomato sauce.
Need a comfort food to relax at home? This weekend, warm up to these tender cabbage rolls with a rich tomato sauce to soothe your soul.
Ingredients
· 6 large green cabbage leaves (such as savoy cabbage)
For the filling
· ⅓ cup Greek yogurt
· ⅓ cup fresh breadcrumbs
· 1 lb lamb, minced
· 1 large egg, beaten
· 1 tsp ground allspice
· ½ tsp ground cinnamon
· 1 tsp ground cumin
· 1 tsp ground coriander
· Small handful flat-leaf parsley, chopped
· Small handful dill, chopped
For the tomato sauce
· 18 oz tomato puree
· 1 garlic clove, crushed
· 1 tbsp olive oil, plus more to drizzle
Recipe steps
Insert divider to separate oven chamber into 2 zones and fill top corner reservoir to max. Steam cabbage leaves for 10 mins until bright green and flexible. Pat dry with paper towels, trim the stems at the bottom and separate the leaves.
For the filling, mix Greek yogurt, breadcrumbs, lamb, egg, allspice, cinnamon, cumin, coriander, parsley and dill together in a bowl.
Spoon the lamb filling into the middle of the cabbage leaves and wrap up. Use cocktail to secure if you need to (remove before serving or warn your guests).
Put the tomato sauce ingredients and salt and pepper in a pan over medium heat, and simmer for 5-6 minutes until slightly thickened. Pour into a medium 7x10 inch baking dish, or 6 small, individual baking ramekins.
Heat the top oven to 285°F convection. Nestle the cabbage pouches, seam-side down, into the tomato sauce. Drizzle a little oil over cabbage. Bake the rolls for 35-40 minutes until a thermometer inserted into the middle of the filling comes out at 155°F.
Serve each cabbage roll on a plate with tomato sauce.
Nutrition
|
Cal |
Fat |
Saturated Fats |
Carbs |
Sugars |
Fibers |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
221 |
13g |
5g |
8g |
4g |
2g |
17g |
0.26g |
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