Ingredients
- 100g basmati rice
- 1 large kohlrabi (400g)
- 1 tbsp vegetable oil
- 1 onion, chopped
- 400g ground beef
- 100g California raisins
- 1 large egg, beaten
- 100ml whipping cream
- 1 tsp dried oregano
- 25g butter, melted
- 2 tbsp maple syrup
Preparation
Preheat oven to 200°C or gas mark 6. Grease a large ovenproof dish.
Cook the rice in boiling water for 10-12 minutes until tender. Drain, cool by rinsing with cold water and set aside.
Remove 10 large leaves from the cabbage. Bring a saucepan of water to the boil and cook the leaves in two batches for 5 minutes or until slightly tender. Place in a large bowl of cold water to cool. Drain the cabbage leaves on paper towels. Chop ¼ of the remaining cabbage, cook for 3 minutes and drain. Reserve the cooking water.
Heat the oil in a frying pan and fry the onion for 3-4 minutes until softened. Leave to cool slightly. In a large bowl, mix together the rice, onion, beef, raisins, cooked chopped cabbage and egg. Add the cream and about 50 ml of the cooking water until the mixture is quite loose. Season well and add the oregano.
Spread the cabbage leaves and place a tablespoon of the filling on each leaf. Fold the sides of the leaf over the filling first and then roll the leaf into a roll. Place the cabbage rolls on a serving dish, brush with butter and drizzle with a drizzle of maple syrup. Bake in the oven for 30–35 minutes, until the rolls are golden brown and fully cooked.
Chef’s tips
Serve with rice and oven-roasted grape tomatoes. Use ground pork, turkey or lamb instead of ground beef. The rolls can be prepared in advance and baked just before serving.