Cabbage rolls

"As a child growing up on a farm, I never really learnt much in the way of cooking from my mother because I was always outdoors! After I was married, however, we moved in with my mother-in-law for a bit and this is just one of the many recipes she taught me. It’s a twist on the classic meat and three veg, so you don’t need to serve it with anything else - except perhaps a nice glass of red wine." Rose Agostino, Poh & Co.

• serves

  6

• prep

  45 minutes

• cook

  1:15 hour

• difficulty

  Mid

Ingredients

• ½ green cabbage
• 1 kg pork and veal mince
• 3 eggs
• 50 g (½ cup) finely grated pecorino cheese
• salt and pepper, to taste
• 2 tbsp finely chopped parsley
• 55 g (½ cup) dried breadcrumbs
• 1 tbsp olive oil
• 1 onion, finely chopped
• 4 rashers shortcut bacon, finely chopped
• 700 ml passata
• 6 brushed potatoes, peeled and quartered
• 6 carrots, peeled and cut into chunks 

Instructions

To prepare the cabbage, separate the leaves trying not to break them. Cut away the thick centre rib of the larger leaves. Place the leaves in a large heat-proof bowl and cover with boiling water. This will allow them to wilt while you prepare the meatballs.

Place the mince, eggs, cheese, salt, pepper, parsley and breadcrumbs in a bowl and use your hands to combine well. Shape heaped tablespoons of mixture into balls and set aside.

Heat the oil in a large saucepan over medium heat. Cook the onion and bacon for 5-6 minutes or until the onion is soft. Add the passata and cook for a few minutes longer, then remove from the heat.

Drain the cabbage and pat dry on a clean tea towel. Place one meatball on a cabbage leaf, then fold in the sides and roll firmly into a tight parcel. Repeat with the remaining meatballs and cabbage leaves, then place the rolls, seam-side down and close together in a heavy-based casserole. Scatter the potatoes and carrots on top and lightly season with salt. Pour over the tomato and bacon mixture, then add enough hot water to come half way to the top of the vegetables. Bring to the boil over low heat, then cover the pan and cook slowly for about 1 hour, giving the pan a gentle shake every 15-20 minutes to prevent catching on the bottom. Serve hot.   

This recipe is from Poh & Co. Airs 8pm Thursdays on SBS ONE.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.