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stuffed cab­bage rolls serves 6| prep 1 hour | cook­ing 2 hours 5 mins

1 large drum or Savoy cab­bage, core re­moved 2 tbs ex­tra virgin olive oil, plus 1 tsp ex­tra 1 12⁄ tsp car­away seeds, plus ex­tra 14⁄ tsp 2 large brown onions, finely chopped 4 gar­lic cloves, crushed 500g pork mince 500g lean beef mince 2 tsp pa­prika 1 cup fresh con­ti­nen­tal pars­ley leaves, plus 1 tbs ex­tra chopped pars­ley 170g (1 cup) un­cooked mi­crowave brown rice 2 eggs 700g tomato pas­sata 500ml (2 cups) beef stock 1 lemon, rind finely grated, juiced 45g ( 14⁄ cup) dried cur­rants 1 tsp brown sugar 3 small slices rye sour­dough bread, crum­bled into small crumbs 45g ( 14⁄ cup) pine nuts Creamy mashed pota­toes, to serve (op­tional)

1 Bring a large saucepan of wa­ter to the boil over high heat. Fill a large bowl with iced wa­ter. Sub­merge cab­bage in boil­ing wa­ter. Cover and re­turn to the boil. Sim­mer for 4 min­utes. Use tongs to re­move leaves as they be­come pli­able, tak­ing care not to tear. Place in iced wa­ter to cool. Drain on a tray lined with a clean tea towel (you should have about 16 whole large leaves). Trans­fer re­main­ing small cab­bage leaves to iced wa­ter to cool. Trans­fer to pre­pared tray to drain. Pat leaves dry. Trim the thick stem on large cab­bage leaves to sit flat (don’t cut all the way through). Finely chop small cab­bage leaves and re­serve. 2 Heat 2 tsp oil in large fry­ing pan over medium-low heat. Add 1 tsp car­away seeds and stir for 30 sec­onds or un­til aro­matic. Add 1 onion and cook, stir­ring, for 2-3 min­utes or un­til soft­ened. Add half the gar­lic and stir for 30 sec­onds or un­til aro­matic. Trans­fer to a large bowl. Cool slightly. Add pork, beef, pa­prika, 1⁄2 cup pars­ley, rice and eggs to bowl. Sea­son. Stir to com­bine well. Shape 1⁄ 3 cup­fuls of mix­ture into 6cm logs. 3 With the stem end fac­ing you, top 1 large cab­bage leaf with 1 log of fill­ing and roll up, fold­ing in sides to en­close fill­ing. Place, seam side down, on a bak­ing pa­per-lined tray. Re­peat with re­main­ing large leaves and fill­ing. Place in the fridge un­til re­quired. 4 Heat re­main­ing oil in pan over medium heat. Cook re­main­ing car­away, stir­ring, for 30 sec­onds or un­til aro­matic. Cook re­main­ing onion, stir­ring, for 2 min­utes or un­til soft­ened. Add re­served chopped cab­bage and re­main­ing gar­lic. Cook, stir­ring, for 1-2 min­utes. Add pas­sata, stock, rind, juice, cur­rants, sugar and re­main­ing pars­ley. Sea­son. Re­duce heat to low. Cover. Sim­mer, stir­ring oc­ca­sion­ally, for 15 min­utes. 5 Mean­while, pre­heat oven to 160°C/140°C fan forced. Line a bak­ing tray with bak­ing pa­per. Com­bine rye crumbs, pine nuts, ex­tra car­away and 1 tsp oil in small bowl. Sea­son. Place on tray. Bake, stir­ring oc­ca­sion­ally, for 10-15 min­utes or un­til golden. Stir in ex­tra chopped pars­ley. Set aside to cool. 6 Place cab­bage rolls in a sin­gle layer in a large bak­ing dish. Pour over tomato mix­ture. Cover tightly with foil and bake for 1 hour 30 min­utes or un­til cooked through. Sprin­kle with rye mix­ture and serve with creamy mashed pota­toes, if us­ing.

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