INGREDIENTS 

2 tablespoons olive oil

1 large onion chopped

1 pound 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat)

1 stalk celery chopped

2 large carrots peeled and diced

1 small green cabbage chopped into bite-sized pieces

4 cloves garlic minced

6 cups beef stock or broth

3 tablespoons fresh chopped parsley plus more to serve

2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)

2 teaspoons onion or garlic powder

Salt and freshly-cracked black pepper to taste

INSTRUCTIONS

1. Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don’t need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes).
2. Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
3. Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover, with a lid. 
4. Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed.😀

STUFFED CABBAGES ROLLS

My husband grew up eating stuffed cabbage and I have always wanted to make this for him. He LOVED this recipe. It is easy to make and is delicious.

Ingredients :

• 2 heads of cabbage
• 2 lbs ground beef (or veal/beef/pork mix)
• 3 cups cooked rice
• 1 egg
• 1 tsp garlic
• 1 tbsp parsley
• 2 slices diced onion
• 1 -15 oz. can tomato sauce
• 1-28 oz. can crushed tomatoes
• 1/4 cup tomato sauce (in meat)
• Salt & Pepper to taste

   Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.

   Cut off the rough part on the end of the cabbage leaf with a sharp knife.

Directions :

Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.

Pour crushed tomatoes over Halupkys.

Cover and bake approximately 75 minutes at 375º. Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.

Serve with tomato sauce.