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vEEF Cabbage Rolls



Cabbage Rolls:1 Small Onion (finely chopped)100g Cooked Rice2-3 Garlic cloves400g vEEF Classic Mince200g Tomato pasteSalt and PepperExtra virgin olive oil1 head white cabbageTomato sauce:1 Onion (finely diced)1 Carrot (finely diced)1 Celery stick (finely diced)400g Can of peeled tomatoes3-4 Garlic cloves (minced)1 tbsp Tomato paste1 Bay leaf



To make the tomato sauce: Add oil, garlic, and salt to a medium-high heat pan and sweat for 1-2 mins. Add carrot and celery and sweat for another 4 mins. Add tomato paste, bay leaf, thyme, and parsley and further cook for 1-2 mins. Pour in tomatoes, fill can halfway with water and add to sauce. Cook for a further 20 mins half-covered with lid.

To make cabbage roll filling: Preheat oven to 200°C. Mix together onion, rice, garlic, parsley, mince and season with salt and pepper. Carefully remove cabbage leaves and boil for 1 minute in water with a good amount of salt. Chill in an ice bath before patting dry.

To assemble the cabbage rolls: Fill each cabbage leaf with 65g-70g of filling. Spread tomato paste in a roasting pan and place cabbage rolls on top. Roast for 15-20 mins until slightly charred and piping hot.

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