CABBAGE ROLLS ‘MAGS’ MUM’ STYLE
SERVES 6-8
These are one of the first things the mum of my partner, Magdalena Roze, made for us.
1 white cabbage
3/4 cup (150g) basmati rice
600g chicken mince
2 white onions, finely chopped
6 garlic cloves, crushed
1 cup loosely packed flat-leaf parsley leaves, chopped, plus extra leaves to serve
2 tsp ground allspice
1 tbs cornflour
2 x 400g can chopped tomatoes
1 large portobello mushroom, chopped
3 bay leaves
10 whole peppercorns
Boiled potatoes and chopped gherkins,
to serve Remove stem of cabbage by cutting around the base, then place cabbage, stem-side down, in a large stockpot. Cover with salted water, bring to the boil over high heat, then reduce to a simmer. Cook for 15 minutes or until outer leaves are soft. Using tongs and a large slotted spoon, carefully remove cabbage from water. Using tongs, remove the first layer of 3-4 cabbage leaves and transfer to a tray to cool. Return cabbage to saucepan and continue to cook, removing 2-3 leaves every 5 minutes (top up water if needed) and transferring to tray, until you have removed all the leaves.
Meanwhile, to make the filling, combine rice and 11/ 2 cups (375ml) water in a saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook, undisturbed, for 12 minutes. Remove from heat and stand, covered, for 5 minutes or until tender. Stir gently with a fork and set aside, uncovered, to cool. Transfer cooled rice to a bowl with mince, half onion, half garlic, half parsley and half allspice. Season and combine with your hands.
Place a cabbage leaf on a chopping board, stem-side facing you, and, using a sharp knife, remove and discard thick stalk. Place 1/4 cup (60g) chicken mixture on the leaf 3cm from bottom. Fold up the 3cm section to cover filling, then fold in the sides and roll leaf away from you to seal in filling. Repeat until you have 6 leaves remaining. Reserve remaining leaves.
Line the base of a 30cm, 4L saucepan with half the reserved cabbage leaves. Place cabbage rolls on leaves, seam-side down and fitting snugly side by side.
To make the sauce, in a large bowl combine cornflour and 1/2 cup (125ml) water, stirring to dissolve. Add tomatoes, mushroom, bay leaves, peppercorns and remaining onion, garlic, parsley and allspice. Season well and stir to combine. Pour the sauce over the cabbage rolls and add 1 cup (250ml) water to cover. Cover with 3 remaining reserved cabbage leaves and bring to the boil over medium heat. Reduce to a simmer, cover with 2 layers of foil and cook, undisturbed, for 2 hours or until cooked through.
Transfer cabbage rolls to a shallow serving bowl and spoon over sauce. Scatter with extra parsley and serve with boiled potatoes and gherkins.