Stuffed Cabbage Wraps

Stuffed Cabbage Wraps



These versatile parcels can be served as a starter, as part of a main course or on a finger food buffet.

2 onions
2 cloves garlic
1 eggplant
1 tbsp olive oil
1 lb ground beef
2 tsp cinnamon
2 tsp oregano
1 16 oz can chopped tomatoes
1 large green cabbage
8 fl oz beef stock

1. Dice the onions, garlic and eggplant.

2. Heat the oil and fry the onions on a low heat for 10 minutes, stirring often. Add the garlic for 1 minute.

3. Add the beef for 5-10 minutes until brown all over.

4. Add the eggplant, cinnamon and oregano as well as the tomatoes and a tomato can worth of water.

5. Simmer for 30 minutes.

6. Preheat the oven to 400 F.

7. Remove large, whole leaves from the cabbage and simmer for 5 minutes, until soft. Put them straight into cold water after cooking. Pat dry with paper toweling once cool.

8. Spoon the mixture into the leaves and roll them up. Place them, with the join facing down in a greased roasting dish and pierce with a fork.

9. Pour the stock into the dish and bake for 20 minutes.

Makes four servings.
Each serving has 426 calories.
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