Club Recipes - Savouries

 

Cabbage Rolls

with Gluten Steak & Brown Rice

• Preparation time: 50 mins approx.
• Cooking time: 1 hour 15 mins
• Serves:

 

 

Ingredients:

Half a large green cabbage
½ t turmeric
1 c uncooked brown rice
½ t ground ginger
1 medium onion, diced
3 t extra virgin olive oil
1 medium capsicum, diced
¼ c tomato paste
1 T chopped parsley
1½ c gluten steak, diced
4 cloves garlic, diced
2-3 c gluten steak broth (for the sauce)
½ t Hungarian sweet paprika
½ c gluten steak broth (to mix with the 1/3 t salt rice)

Prepare Gluten Steaks:

1.  See recipe from September 2012 meeting.

Prepare the Brown Rice:

1. Rinse and cook brown rice with 2 c water according to packet instructions. 
   
2. Brown rice takes more than 30 minutes to cook.
   
3. Remove most of the core of the cabbage. 
   
4. Place it cut side down in a large saucepan with 3 cm water. 
   
5. Bring to the boil, then simmer with lid on till cabbage is soft. 
   
6. Drain and carefully separate the leaves. 
   
7. Set aside to cool.

Prepare the Sauce:

1. Put 3 c of the gluten steak broth, with tomato paste and salt.
2. Mix. If short of broth, make up to 3 cups with boiling water. 
3. Check for seasoning.

Prepare the Filling:

1. In a medium saucepan, heat oil. 
   
2. Sauté onion, capsicum, garlic till lightly brown.
   
3. In a large bowl, place cooked rice, the onion mixture and all other ingredients, except the sauce (in Step 4). 
   
4. Oil a large glass baking dish.
5. Pour a little sauce into the bottom of the dish.

To make the Cabbage Rolls:

1. Place 1-2 T of the filling in the middle of a cabbage leave and roll up from the bottom, bringing the sides together as you roll.
   
   
2. Place each roll, fold underneath, in the baking dish.
   
   
3. Repeat to make more cabbage rolls. If there is any rice mixture left, place it in the dish between the rolls. 
   
   
4. Pour the sauce over the rolls. 
   
   
5. Cover with aluminium foil.
   
   
6. Bake at 200°C for 45 minutes.

(Gluten steak freezes well.)