Niños envueltos – stuffed cabbage rolls in tomato sauce

Ingredients for 4 portions

• 1White cabbage
• 500 gBeef mince
• 100 gRice, uncooked
• 1Yellow onion, finely chopped, for the filling
• 2 clovesGarlic, finely chopped
• 2 tbspParsley, chopped
• 1Egg
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• 1Yellow onion, chopped, for the sauce
• 1Bell pepper, red, chopped
• 800 gCrushed tomatoes
• ≈ 300 mlWater
• 2Bay leaves
• 1 tspOregano

Method

1. Put a large pan of water on to boil for the cabbage. Heat the oil in a wide casserole and soften the onion and pepper over a medium heat for about 8 minutes.
2. Add the crushed tomatoes, water, bay leaves, oregano and salt. Simmer the sauce over a low heat for 15 minutes.
3. Cut the core out of the cabbage and lower the whole head into the boiling water. Peel off the leaves with a fork as they soften – you need about 16. Drain them and trim away the thick central rib.
4. Mix the mince with the rice, onion, garlic, parsley, egg, salt and pepper.
5. Put a tablespoon of filling on each cabbage leaf, fold in the sides and roll up into neat parcels.
6. Pack the rolls snugly into the tomato sauce, seam side down. Add a little water if they are not almost covered, and put on the lid.
7. Simmer over a low heat for about 45 minutes, until the rice in the filling is tender.
8. Remove the bay leaves and serve the rolls with the sauce.

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