Cabbage rolls in wine sauce

Today I got minced beef, mushrooms, herbed salami and cabbage. I could not find bean curds skins – soft type where my grandma uses it to make loh bak deep fried bean curd skins stuffed with minced pork, vegetables, black mushrooms and chestnut.

They are also steam with Chinese cabbage or spinach which is a main course meal in Penang, Malaysia. These are my favourite comfort meal made by grandma. I have use cabbage as the wrap instead bean curd skins.

To enhanced the bare cabbage wraps, I have added beef stock, paste, chilli and worcester sauce from fridge and pantry. It’s no presentable but its easy and comfort delicious. At least I got a meal to serve with rice.

Ingredients

250 g minced beef
1/2 cabbage, stem removed
11 thinly sliced herbed salami
8 black olives with seeds
150 g mushrooms, finely chopped
6 cherries tomatoes, finely chopped
1 stalk celery, finely chopped
1 stalk of spring onion, finely
chopped
1/8 bunch of parsley, finely chopped
2 Tbs tomato paste
200 ml beef stock
150 ml red wine
1 egg
pink salt
black pepper
dash of worcester sauce
oil

Method

Preheat oven 180 degrees C. Bring wok with water to boil. Remove the cabbage in it shapes like a bowl. Once, water boil, add the cabbage in to soften it about 10 minutes, try not to over crowd them. Remove from wok, drain dry. Set aside in fridge.

Next place beef, celery, mushrooms, tomatoes, herbs, salt, pepper, sauces and egg in a big bowl. Mix well, make sure not too wet. Drain a bit if wet.

Now place one cabbage bowl on a clean surface. With clean hand get some meat mixture, roll to form a small sausage and place slightly inside the bottom of cabbage.

Fold the bottom up, press the mixture to tuck in nicely, with fingers fold the sides in as you do with wrapping spring rolls. Roll to seal it tightly. Repeat until you finish all the cabbage bowls and meat mixture.

Grease lightly with oil, arrange the cabbage rolls on the baking dish. Place herbed salami on top. Followed by olives. Sprinkles with cheese.

Next place stock and paste in jug, mix well. Pour in to the dish with wine. Bake for about 35-40 minutes. Remove from oven and serve immediately with rice or bread and a glass of red wine.

#helenscchinrecipes
#mainmeals
#bakingfoodideas
#foodiesplus

1 Comment

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