Stuffed Red Cabbage

  • 1 cup of cooked rice
  • 8 cabbage leaves
  • 500g lean mince quorn (or beef mince)
  • 1 onion (finekly chopped)
  • 1 egg, slightly beaten
  • Salt & Pepper
  • 1 can of tomato soup (or you can make your own tomato sauce, but this option makes things quick & easy!)
  1. Pre-heat your oven to 180 degrees
  2. Bring a large saucepan of lightly salted water to a boil. Add the cabbage leaves and cook foraround 3 mins (or until they are softened)
  3. In a medium size bowl, combine the mince, 1 cup cooked rice, onion, egg, S&P, along with 2 tbsp of tomato soup. Mix well.
  4. Divide the mixture between the cabbage leaves. Roll and secure them with toothpicks or string.
  5. In a large oven proof dish, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and pop in the oven for around 30 mins Voila!

(You can also make this dish on the hob too. Just place in a large pan with a lid, and leave to simmer over a low heat for around 30 mins. Make sure you stir occassionally to stop any sticking to the bottom.)

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