Cabbage was the one vegetable that never made it to our dinner table when I was a kid. As in never. Perhaps my parents were traumatised by it as child so dealt with it the same way some people vow never to make their own children eat brussel sprouts.
Or maybe it’s one of those things, where cabbage equals sauerkraut, and other than that, what do you do with it?
Two words. Cabbage rolls. But not just cabbage rolls. You use ingredients like green apple, fennel and cumin, and you end up with something that fills you up but doesn’t have a heaviness to it. That was the aim anyway, being one of the dishes for Easter, and it seems to have worked.
- ½ cabbage head
- 500g ground beef
- ¼ tsp cumin
- 2 sprigs fennel, grated
- 2 green apples, grated
- 1 spring onion, finely chopped
- 2 tsp sugar
- ¼ cup white wine
- 2 cups cooked white rice
- In a large frying pan over medium heat, cook the spring onion until slightly soft. Add in the ground beef and cook until fully browned.
- Sprinkle the cumin over the beef and stir.
- Stir in the grated fennel, grated green apples, sugar, salt and white wine. Let simmer for ~15 minutes, however if still quite liquidy, continue to simmer.
- When simmering is finished, add in the cooked white rice and stir to combine.
- Meanwhile, while the filling is simmering, take a large pot of water and bring to a boil. Separate the cabbage leaves and submerge a few at a time until blanched, usually a few minutes.
- Remove and pat dry with papertowels. Repeat until all the leaves are blanched.
- If your filling is ready half way through your blanching the leaves, you can begin filling them.
- Lay out a blanched leaf, take a heaped tablespoon full of filling and place on the leaf, centred and near the base. Fold the sides in, then roll the cabbage leaf, base to tip. Flip over and place on a plate, open end down.
- You can finish off by serving it with sour cream or Kewpie mayonnaise.