Cattle of Choice for Lifestyle and Performance

Cabbage Rolls

Cabbage Rolls

Cabbage Rolls


  • ROLLS:
  • 18 large cabbage leaves
  • 30 g (1 oz.) butter
  • 1 onion
  • 2 sticks celery
  • 1/2 green pepper
  • 1 medium carrot
  • 500 g (1 Ib.) minced steak
  • 250 g (1/2 Ib.) sausage mince
  • salt, pepper
  • 2 teaspoons basil
  • 2 tablespoons tomato sauce
  • 1/2 cup rice
  • 1/2 cup lemon juice
  • 1 tablespoon oil
  • 1 tablespoon tomato paste
  • 1/4 cup water
  • salt, pepper
  • 1 chicken stock cube


  1. ROLLS:
  2. Drop cabbage leaves into boiling water, boil 3 to 5 minutes; drain. Melt butter, add peeled and finely--chopped onion, diced celery and pepper and grated carrot. Saute 2 minutes. Add minced steak, sausage mince, salt, pepper, basil and tomato sauce. Cook, stirring, until meat is well browned. Remove from heat, drain off excess fat; cool.
  3. Cook rice in boiling salted water 12 minutes; drain, mix into meat mixture. Place portions of meat in centre of each cabbage leaf, fold into neat parcels. Arrange rolls in ovenproof dish. Pour over lemon sauce, cover, bake in moderate oven 40 to 45 minutes, or until cabbage rolls are tender.
  5. Combine lemon juice, oil, tomato paste, water, salt and pepper; add crumbled stock cube, mix well to combine.

Taken from an early 1980s Women's Weekly collection.

Logo: Narramidgee Xhosa by Woodmagic Hedgehog 3rd from Colorado Sheila (imported American cow), bred by life-member John Thompson.
Header image depicts Dexter Cattle evolving out of the mists of time and includes an adaptation of Ballycarbery Castle, County Kerry, Ireland.