CABBAGE & CALIFORNIA RAISIN ROLLS
- 100g basmati rice
- 1 large Savoy cabbage (400g)
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 400g pack minced beef
- 100g California Raisins
- 1 large egg, beaten
- 100ml double cream
- 1 tsp dried oregano
- 25g butter, melted
- 2 tbsp maple syrup
Preheat oven to 200oC, gas mark 6. Grease a large ovenproof serving dish.
Cook the rice in boiling water for 10-12 minutes until tender, drain and rinse under cold water to cool, set aside.
Meanwhile, remove 10 larger leaves from the cabbage. Bring a large saucepan of water to the boil and cook the leaves in 2 batches for 5 minutes or until they are just tender, place in a large bowl of cold water to cool. Drain on kitchen paper. Dice ¼ of the remaining cabbage and boil for 3 minutes, drain. Save the cooking water.
Heat the oil in a frying pan and fry the onion for 3-4 minutes until softened, allow to cool slightly. In a large mixing bowl combine the rice, onion, beef, raisins, chopped cooked cabbage and egg. Add the cream and about 50ml of the cooking water to make a fairly loose mixture. Season well and stir in the oregano.
Spread the leaves out and fill each one with a full tablespoon of the filling. Fold the sides in and roll up the leaves around the filling. Arrange the cabbage rolls in the serving dish, baste with the butter and drizzle over the syrup. Bake for 30-35 minutes until golden and cooked throughout.
Great served with savoury rice and roasted vine on cherry tomatoes. Try using minced pork, turkey or lamb instead of the beef. The rolls can be prepared in advance and cooked just before required.