Stuffed Cabbage Leaves

A community recipe by cheeseismyenemy

Not tested or verified by Nigella.com

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Introduction

A delicious, cheap and easy recipe for those moments when you're skint :) A take on Greek dolmades. (cheers to me mam for the recipe)

Ingredients

Serves: 8

Metric Cups

savoy cabbage (a head, stalks taken out and boiled until soft)
500 grams minced beef (or Quorn)
onion (chopped)
pepper (chopped)
mushrooms (chopped)
herbs (as you wish)
2 tins condensed tomato soup (let down with water as directed on the tin)
potato (mashed - to serve)

savoy cabbage (a head, stalks taken out and boiled until soft)
17⅔ ounces ground beef (or Quorn)
onion (chopped)
pepper (chopped)
mushrooms (chopped)
herbs (as you wish)
2 tins condensed tomato soup (let down with water as directed on the tin)
potato (mashed - to serve)

Method

Stuffed Cabbage Leaves is a community recipe submitted by cheeseismyenemy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whilst your cabbage leaves are boiling, fry off your mince till brown. Add the veg, the herbs and half the soup mix and simmer till cooked through and thickened.

Put a generous dessertspoonful or so of the mixture into the middle of each cabbage leaf and roll into a parcel, making sure to tuck the ends in so nothing falls out.

Place each cabbage roll into a Pyrex dish and continue till the Pyrex dish is full.

Pour over the remaining soup mix and pop in a medium oven till bubbling (about 20mins). Serve over mash.

Whilst your cabbage leaves are boiling, fry off your mince till brown. Add the veg, the herbs and half the soup mix and simmer till cooked through and thickened.

Put a generous dessertspoonful or so of the mixture into the middle of each cabbage leaf and roll into a parcel, making sure to tuck the ends in so nothing falls out.

Place each cabbage roll into a Pyrex dish and continue till the Pyrex dish is full.

Pour over the remaining soup mix and pop in a medium oven till bubbling (about 20mins). Serve over mash.