This recipe brings me back to my childhood it would be a regular on our table when fresh cabbage was available. Green Cabbage is by far Germany’s most consumed cabbage and prepared in several ways, fermented as Sauerkraut, added to soups and casseroles or used in raw salads. I brought home a beautiful looking cabbage from the Moruya markets part I used for cabbage rolls the left overs I cut up and used in a vegetable soup highly nutritious.
100 g of rice cooked
I head of cabbage Sugar loaf or Savoy
500 g minced chicken I used thigh fillet which I minced myself
1 small red capsicum cut into small pieces
1 small red onion cut into small pieces
2 gloves of garlic minced
1/2 bunch of parsley cut finely
150 g goats or sheep feta crumbled
1 tbsp of dried oregano
Salt and Pepper
400 g of crushed tomatoes
100 ml of stock
There are two ways to remove leaves from the cabbage one is to boil the whole cabbage in boiling water for 10 minutes or remove leaves carefully from the raw cabbage I took 12 leaves of mine and blanched leaves for 5 minutes. Rinse in cold water put aside.
In a baking dish big enough to hold at least 10 cabbage rolls pour in half of the crushed tomatoes.
Preheat oven to 170 C
Put rice, minced chicken, capsicum, red onion, garlic, egg, parsley, feta and oregano in a big mixing bowl mix well.
Remove thick vein from cabbage leaves for easier rolling
Form 12 patties of the chicken mixture put one patties on each cabbage leaf fold in sides, starting at an unfolded edge roll up leaf to completely enclose filling.
Place seam side down into the baking dish, top with the remaining tomatoes and pour over the stock.
Cover with aluminium foil and put in the oven bake for 1,5 hours.
Serve with green salad leaves.