10 large white cabbage leaves, washed and blanched
1 medium onion, finely diced
1 red pepper, finely diced
3 cloves garlic, peeled and crushed
30 ml (2 tbsp) olive oil
250 g (9 oz) punnet button mushrooms, finely chopped
10 ml (2 tsp) fresh thyme leaves
10 ml (2 tsp) smoked paprika
5 ml (1 tsp) ground cumin
10 ml (2 tsp) ground coriander
5 ml (1 tsp) salt
2.5 ml (½ tsp) ground black pepper
500 g (17.64 oz) beef mince
125 ml (½ cup) cooked rice
Peppadew® Hot Jalapeño Slices to taste
Beef stock and chopped tomatoes (optional)
Pat dry the blanched cabbage leaves and remove the large rib from each.
In a large pan, sauté the onion, pepper and garlic in olive oil.
Add mushrooms, herbs, spices and seasonings; cook until aromatic. Remove from heat.
Combine with mince, rice and Peppadew® Hot Jalapeño Slices.
Divide mixture into 10 portions. Place onto cabbage leaves and roll up. Place seam-side down in a greased baking dish, cover and bake at 160°C until soft and cooked through.
You can add a little stock and chopped tomatoes when cooking if you like your stuffed cabbage quite saucy.