Cabbage Rolls with Spiced Tomato Glaze

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

If you can find sauerkraut leaves, they really do make the absolute best cabbage rolls (and they don’t need to be blanched). In some places in Europe, sauerkraut is made with whole cabbage leaves for this specific purpose. However, if you can’t find sauerkraut leaves, then cabbage leaves will still make for a rich and delicious winter dish.

8–12 large cabbage leaves

1 cup tinned or fresh diced tomatoes

1 roasted red capsicum

½ teaspoon salt

1 teaspoon ground oregano

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce

1 tablespoon sweet chilli sauce

30g butter, diced

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

For the Filling

500g beef mince

1 cup fresh breadcrumbs

1 egg, lightly beaten

3 teaspoons soy sauce

3 teaspoons chutney (any sort)

1 teaspoon paprika

½ teaspoon ground oregano

½ teaspoon dried dill (optional)

¼ teaspoon salt

Cut the coarse stalk from each cabbage leaf and blanch the leaves in boiling water for 2 minutes (this step is unnecessary if using whole sauerkraut leaves). Drain and pat dry. If the cabbage leaves are very large, cut into pieces approximately 15cm square.

To make the filling, combine all of the ingredients and mix well. Divide the filling into as many portions as you have cabbage leaf pieces. Wrap each filling portion in a cabbage leaf portion and place in the slow cooker.

Place the tomatoes, capsicum, salt, oregano, tomato paste and sauces in the bowl of a food processor and process until smooth. Pour over the rolls. Cover and cook on High for 4 hours or Low for 6 to 7 hours.

Remove the cabbage rolls from the cooker with a slotted spoon and keep warm.

Pour the sauce from the slow cooker into a saucepan and bring to the boil over medium–high heat. Simmer until reduced by half then whisk in the butter and some or all of the cornflour paste, to thicken. Add salt and pepper to taste.

Serve the cabbage rolls with the sauce spooned over the top.