Australian-style Cabbage Rolls

Ingredients

While the original Romanian Varză a la Cluj uses a combination of pork and beef for the filling, the Australian-style Cabbage Rolls adapt to the local cuisine by incorporating ground beef as the primary meat. Additionally, the traditional Romanian recipe often includes sour cream as a garnish, but in this Australian adaptation, we focus on the rich tomato sauce for a tangy flavor profile. We alse have the original recipe for Varză a la Cluj, so you can check it out.

• 1 large cabbage head 1 large cabbage head
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup cooked rice 1 cup cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato passata 2 cups (470ml) tomato passata
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water. Cook for 5-7 minutes until the outer leaves are tender. Remove the cabbage from the pot and let it cool slightly.
2. 2.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, dried thyme, dried oregano, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Gently separate the cabbage leaves and place a spoonful of the meat mixture in the center of each leaf. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
4. 4.
   In a separate pot, combine the tomato passata, tomato paste, Worcestershire sauce, and brown sugar. Stir well to combine. Place the cabbage rolls in the pot, seam side down, and pour the tomato sauce over them.
5. 5.
   Cover the pot and simmer over low heat for 45-50 minutes, or until the cabbage rolls are cooked through and tender.
6. 6.
   Serve the Australian-style Cabbage Rolls hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and compact. Removing the core before boiling will make it easier to separate the leaves without tearing them.
• Tomato passata — If tomato passata is not available, you can substitute it with tomato puree or crushed tomatoes blended until smooth.

Tips & Tricks

• To prevent the cabbage leaves from tearing while rolling, blanch them in boiling water for a shorter time if they are more tender.
• For a spicier twist, add a pinch of chili flakes to the meat mixture.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Australian-style Cabbage Rolls are best served hot, accompanied by a dollop of sour cream or Greek yogurt. Pair them with a fresh green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the cabbage rolls on a platter, garnished with fresh parsley. Drizzle some of the tomato sauce over the rolls for an appetizing presentation.