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Cabbage rolls are a great alternative for dinner and quite easy to make too. These stuffed cabbage rolls are filled with minced meat, mushrooms, ham and cheese. Because you prepare most of the cabbage already before placing it in the oven, it’s pretty quick too.
Stuffed cabbage rolls
These stuffed cabbage rolls are almost like a wrap but then in the form of vegetables. You could fill it with whatever you normally fill your tortilla’s or wraps with. Be it beans or – in this case – minced meat, mushrooms and bell peppers.
One of the main things to remember is that you should precook the Chinese cabbage leaves really briefly. Dipping them in boiling water for about a minute is usually enough. You want them to become soft and easy to handle. Also make sure to drain them properly on paper towels.
I have used Chinese cabbage leaves for these rolls as I find them a bit easier to handle than something like green cabbage but feel free to use those. Maybe cook them a little longer. I love Chinese cabbage and usually eat it raw as in this Chinese cabbage salad.
Sautée the vegetables and beef
For the filling you make sure you sauté the mushrooms, mince and bell peppers until everything is cooked through. Roll it all inside the leaves and place it gently in your oven dish. Sprinkle generously with lots of cheese and place in the oven. Since everything is already cooked, the only thing the oven is doing is to melt the cheese on top.
Stuffed cabbage rolls with minced meat, mushrooms and cheese
Ingredients
- 1 Chinese cabbage
- 500 gr minced meat
- 250 gr mushrooms diced in tiny cubes
- 2 sweet bell peppers diced in tiny cubes
- 15 gr flat leaf parsley finely chopped
- 2 tbsp cream cheese
- 2 tbsp ras el hanout spices
- 150 gr grated cheese
- 18 strips of streaky bacon
How to make the stuffed cabbage
- Preheat oven to 180°C/350˚F and bring a pan with water and some salt to a boil.
- Sauté the minced meat in a frying pan with some butter and stir in the ras el hanout spices.
- Take a second frying pan and add the mushrooms with the bell pepper until they are soft.
- Peel the leaves of the Chinese cabbage and cook them in the salted water for 1-2 minutes. Then let the leaves briefly drain on paper towels
- Take a big bowl and mix the minced meat and bell pepper/mushroom mix with 2 tbsp of parsley and the cream cheese.
- Put a big spoon of the meat mixture on a leave of cabbage and roll it up like a wrap. Keep the wrap together with a strip of streaky bacon and also put a strip of bacon length wise on the cabbage roll (like a cross that is). Put the roll in an casserole and repeat this until you finish the minced meat mix.
- Pour a generous amount of grated cheese on the cabbage rolls and then place the oven dish in the oven for about ten minutes. To give the rolls a nice and crispy cheese crust you turn the oven to grill mode for the last five minutes.
Notes
- Chinese cabbage usually has lovely large leaves making it easy to use for this recipe. You can replace the cabbage for green cabbage. That will require a longer cooking time as the green cabbage is a lot tougher.
- In terms of filling you can also add some beans like kidney beans or lentils if you wanted to add more carbs.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
