Stuffed cabbage rolls with minced meat, mushrooms and cheese

Have you ever eaten stuffed cabbage rolls? It's quite an easy dish to make and can be filled just like a tortilla. But with more vegetables!

Course Main

Keyword cabbage

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 558

Author Simone

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.

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.