1 large white cabbage (approx. 1.5 kg)
500 g mixed ground beef
2 large eggs
1 tbsp all-purpose flour
1 large onion, finely diced
1 large carrot, finely diced
2–3 cloves garlic, finely chopped
2 tbsp fresh parsley, chopped
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp sweet paprika powder
2 tbsp vegetable oil
2 tbsp butter (for greasing the dish)
For the vegetable topping:
2–3 medium potatoes (approx. 400 g), sliced
1 large tomato, sliced
1 bell pepper, sliced
2–3 mushrooms, sliced
1 red onion, sliced
60 g canned corn, drained
100 g Gouda or mozzarella cheese, grated
3 tbsp vegetable oil
2 tbsp olive oil
Salt, pepper, and garlic powder to taste
For Garnish:
Fresh dill and parsley, chopped
Mixed salad greens of your choice
Step-by-step instructions
The recipe continues on the next page.
Step-by-step instructions
Prepare the cabbage:
Bring a large pot of salted water to a boil. Remove the core from the cabbage head and place it whole in the boiling water.
Boil for 8–10 minutes, then carefully peel off the leaves one by one – about 12–15 large leaves.
Trim off any thick leaf veins so they are easier to roll.
Prepare the filling: Recipe Abo Cabbage Rolls Spice Mix
Sauté the onion and carrot in 2 tablespoons of oil over medium heat for 5–6 minutes. Add the garlic and sauté for another minute. Remove from the heat and let cool.
Combine the ground meat, eggs, flour, sautéed vegetables, parsley, salt, pepper, garlic powder, and paprika.
Let the mixture rest for 10 minutes.
Rolling the cabbage rolls:
Place 2–3 tablespoons of filling on the bottom end of a cabbage leaf, fold in the sides, and roll up tightly.
Preheat the oven to 180°C (350°F). Grease a large casserole dish with butter. Order cheese online. Cooking utensil set.
Preparing the vegetable base:
Arrange the potato slices evenly in the dish, season with salt, pepper, and garlic powder, then drizzle with 2 tablespoons of vegetable oil.
Layer the tomato slices, bell peppers, mushrooms, red onion, and corn on top. Season to taste.
Place the cabbage rolls seam-side down on top of the vegetables.
Baking & Finishing:
Drizzle with 2 tablespoons of olive oil, cover the dish with aluminum foil, and bake for 20 minutes.
Remove the foil, sprinkle with cheese, and bake uncovered for another 25 minutes, or until golden brown.
Let stand for 5 minutes, then sprinkle with fresh herbs and serve.
Tip:
This goes perfectly with a fresh green salad with lemon and olive oil dressing – a real feast for any day!
