Other Articles from Chef Anthony Kahonge
Pure Comfort in Stuffed Cabbage Rolls
These cabbage rolls are delicious and kinda easy to make. They keep well in the fridge and actually become better when they keep soaking in that sauce.
- A few cabbage leaves, blanched (boiled in water for about 2 minutes to get them soft and easy to roll).
- 250g minced beef
- 2 small clove of garlic, crushed and chopped
- 2 tablespoons finely chopped onion
- 2 tablespoons chopped dhania/cilantro
- 1/2 teaspoons chopped chili pepper tablespoon grated carrot
- 2 tablespoons finely chopped tomato
- 1 tablespoon breadcrumbs
- 2 tablespoons milk
- 1 cup homemade tomato sauce (simply made by cooking some crushed garlic, chopped onion, tomato, dhania/cilantro, fresh basil, hoho/green bell pepper, about 5 minutes, adding some fresh chopped tomatoes, a little sugar, salt and stock/water – simmer for about 30 minutes). You can buy pasta/pizza sauce and use it instead, almost the same thing.
- Sweat (cook until soft), half of the crushed garlic, chopped onion, tomato, dhania and chili pepper in some coconut oil, about 5 minutes. Mix with the mince, then mix the milk with breadcrumbs and add to the meat for binding. You can use immediately but it is better to leave it in the fridge for the flavours to develop, about 8 hours to even 2 days.
2. Make a shape like a meatball and heat some coconut oil and a little unsalted butter in a pan, brown the “meatballs” about 5 minutes per side for more flavour.
3. Put the “meatballs” in the blanched cabbage and just roll, making sure you tuck in the side so it is well sealed.
4. Put the rolls in a baking dish, add some sauce, cover (I used another baking dish), cook in the oven for about 40 minutes on 190C. You can also simmer them in the tomato sauce for the same time, on low heat.
To get your fresh supply of Cabbage and spices visit Taimba and make your order as you await your free delivery.