Saturday, 24 July 2010
These cabbage rolls are a low fat version. I adapted this recipe slightly from Australian Women’s Weekly Low Low Fat.
Note: I used a small bamboo steam and only fit in 2-3 at a time. Please ensure that you make sure the water level in the saucepan or wok below does not boil dry. My first lot of steaming worked out perfectly. However, the second lot I put in were ruined, because I forgot to add more water and I boiled the pan dried AND set fire to my bamboo steamer....Let me tell you,a smouldering/burning bamboo steamer stinks!!!!! Lesson learnt, and one bamboo steamer down....
6-8 large cabbage leaves, trimmed
¼ tsb olive oil
1 large carrot, grated coursely
1 medium brown onion, finely chopped
1 stalk celery, finely chopped
2 cloves of garlic, crushed
200g pork mince
1 tbs tomato paste
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground allspice (I didn’t have allspice and used ¼ nutmeg, ¼ cinnamon, ¼ more cumin)
2 cups cooked long grain rice
1 ½ cups of passata
½ cup chicken stock
2 cloves garlic, crushed
1 tbs flat leaf parsley, sliced finely
Boil cabbage leaves until pliable, rinse under cold water and drain. Pat dry with paper towel.
Heat oil in frying pan, cook carrot, onion, celery and garlic, stirring until onion softens.
Add mince and paste, cook until mince is brown.
Add spices and cook until fragrant (a couple of minutes).
Add rice and heat through.
Let mixture cool for about 10 minutes.
Divide mixture between cabbage leaves and roll up like an envelope.
Place a single layer in lined bamboo steamer (or any steamer) and steam for about 10 minutes.
To make tomato sauce
Combine all ingredients except parsley, bring to the boil and turn down to simmer for about 10 minutes or until sauce has thickened slightly. Stir in parsley.
Serve cabbage rolls with sauce.