Cabbage Rolls With Chive And Tomato Mashed Potatoes

Name: Cabbage Rolls With Chive And Tomato Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp vegetable oil; 2 None onions, chopped; 1/2 cup breadcrumbs; 1/3 cup hazelnuts, roughly chopped and toasted; 1 lb ground beef; 1 tsp hot mustard; 8 large cabbage leaves; 8 slices black forest ham; 1 1/4 cups beef or vegetable stock; 2 lb floury potatoes; 3/4 cup milk; 3 tbsp butter; 1/2 tsp freshly grated nutmeg; 1 cup sun-dried tomatoes in olive oil, drained and chopped; 4 tbsp chopped chives; 1 tbsp all purpose flour

Servings: persons

3 tbsp vegetable oil
2 None onions, chopped
1/2 cup breadcrumbs
1/3 cup hazelnuts, roughly chopped and toasted
1 lb ground beef
1 tsp hot mustard
8 large cabbage leaves
8 slices black forest ham
1 1/4 cups beef or vegetable stock
2 lb floury potatoes
3/4 cup milk
3 tbsp butter
1/2 tsp freshly grated nutmeg
1 cup sun-dried tomatoes in olive oil, drained and chopped
4 tbsp chopped chives
1 tbsp all purpose flour

1
Heat 1 tablespoon of the oil in a small pan and saute the onions for 5 minutes until soft. Transfer to a bowl, add the breadcrumbs, nuts, ground beef, mustard and salt and pepper. Mix well until combined.
2
Bring a large saucepan of water to the boil. Cut away the stalks from the centre of the cabbage leaves and blanch the leaves in the water for 2 minutes. Drain thoroughly. Place on a work surface, overlapping the cut edges where the stalks were removed. Place a slice of ham on each and spoon the beef mixture on top. Roll up the cabbage leaves into neat bundles, securing with string.
3
Heat the remaining oil in a frying pan and sear the cabbage rolls for 2 minutes. Stir in the stock and bring to the boil. Reduce the heat and cook very gently for 30 minutes.
4
Meanwhile, to make the mashed potatoes, cook the potatoes in a separate saucepan of boiling, salted water until tender. Drain the cooked potatoes and return to the saucepan with the milk, 2 tablespoons of the butter and the nutmeg. Mash until smooth. Transfer to a serving dish, scatter with the tomatoes and chives and keep warm.
5
Drain the cabbage rolls to a dish and keep warm. Blend the flour with the remaining butter to make a paste. Add to the juices in the pan and whisk well over a gentle heat until thickened. Season to taste and pour over the cabbage rolls to serve.

1377

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tbsp vegetable oil, 2 None onions, chopped, 1/2 cup breadcrumbs, 1/3 cup hazelnuts, roughly chopped and toasted, and more.

Yes, Cabbage Rolls With Chive And Tomato Mashed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!