Wonderful for Chanukah or a festive winter holiday meal
1 round head of cabbage on the large side
Filling
4 dl cooked round short grain brown rice or barley
600g beyond mince/anamma mince
rapeseed oil
300g brown champignons
300g aubergine
1 1/2 big onion
3 big garlic clove
2 dl Tamari/soysauce
salt
black pepper
4 tbsp paprika
Sweet & Sour Tomato sauce
1 big onion
rapeseed oil
3 cloves of garlic
1 green smaller apple
1 1/2 l puréed tomatoes (4 cartons)
4 dl of cabbage water
5 tbsp date syrup or other sweetness
3 bayleaves
1/2 dl white vinegar
1/2 dl lemonjuice
1 1/2 tbsp cinnamon
salt pepper
Cook the rice the day before or before starting to make the cabbage rolls.
Bring water to cook the head of cabbage to boil in a water cooker or another pot.
Cut out the cabbage center. You can save it and boil it too for a dish of fried leftover cabbage and filling.
Place the cabbage in a fitting pot and pour the boiling water over it.
Boil with a lid until soft so you can start separating the leaves one by one with a fork, letting it drip before placing it on a big kitchen towel to dry a bit. You can place all the leaves on one or two towels, and start rolling up the rolls as you wait for ore inner cabbage leaves to soften while boiling.
Filling
Fry the finely chopped onion on medium heat to caramelize för 15 min, stirring occasionally.
Add the finely chopped garlic and fry 3 min.
Add the mince and cook 5 min.
Add the finely chopped mushrooms and aubergine and fry for 7 min or so stirring occasionally.
You can use any combination of mince, mushrooms and aubergine or omit some and replace with the others.
Season with theglutenfree tamari or soysauce (preferably Chinese mushroom soy), salt, black pepper and paprika.
Taste to balance the saltiness and pepperiness. Cook some more.
Toatosauce
Fry the finely chopped onion on medium heat to caramelize för 15 min, stirring occasionally.
Add the finely chopped garlic and the finely chopped green apple and fry for 5-10 min.
Add the puréed tomatoes, sweetness, cabbage water, bayleaves, vinegar, lemon, cinnamon, salt and pepper. Cook for 30 min on low heat.
Oil a big oven tray or 1 or 2 pots that will fit the around 30 rolls.
Pour a bit of toatosauce on the bottom.
Scop 1-2 heaped spoons of filling onto the base of the cabbage leaf, fold the base over and fold in the sides and roll up the roll placing it with the seam downward. Place the rolls snuggly next to each other.
Pour toatosace around and over the rolls. In a pot you can make 2 layers with toatosauce inbetween.
Save the inner part of the cabbage that is to bent to make rolls and fry with leftover filling and tmatosauce the next day.
Cook for an hour in the middle of the oven at 180 degrees C or on the stove on low heat with a lid.
Enjoy with more brown short grain round rice. You can make extra toatosauce so you know you have extra to dress the rice with!
