Mouth Watering Cabbage Rolls

Name: Mouth Watering Cabbage Rolls
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6
Cuisine: South African
Ingredients: 1 head of cabbage; 30 ml or 2 tbsp butter; 250 g chicken livers; 5 ml or 1 tsp Robertsons Garlic Salt; 30 ml or 2 tbsp oil; 1 onion, diced; 1 red pepper, diced; 250 ml or 1 cup of cooked rice; 410 g or 1 can of chopped tomato; 250 ml or 1 cup of chicken stock; 62.5 ml or 1/4 cup of fresh parsley to serve.

6 People
105 min.
intermediate

These delicious cabbage rolls that are jam packed with delectable flavours of fragrant garlic, tender chicken livers and fresh parsley. Enjoy as a light meal with a simple salad or your favourite starch.

Ingredients

1 head of cabbage
30 ml or 2 tbsp butter
250 g chicken livers
5 ml or 1 tsp Robertsons Garlic Salt
30 ml or 2 tbsp oil
1 onion, diced
1 red pepper, diced
250 ml or 1 cup of cooked rice
410 g or 1 can of chopped tomato
250 ml or 1 cup of chicken stock
62.5 ml or 1/4 cup of fresh parsley to serve.

Cooking Method

Boil the cabbage head for 10 minutes.
Cut the base off and remove 10 large leaves.
Cut the vein out of each leaf. Set aside until ready to use.
Heat the butter in a saucepan over a medium heat and add the chicken livers and season with the Robertsons Garlic Salt.
Cook for 5 minutes, remove, leave to cool then roughly chop.
Heat the oil in the same saucepan and fry the onions and peppers for 10 minutes.
Add the chopped chicken livers and rice and mix well.
Place a heaped ¼ cup of chicken liver filling onto a cabbage leaf and fold in from the bottom and roll up, tucking in the sides as you go. Repeat with the remaining leaves.
Place the rolls into a large oven proof dish, seam side down.
Pour over the tomato sauce, cover and bake in the oven for 45 minutes to an hour.
Scatter with chopped parsley and serve.
In a separate pot, mix the can of tomatoes and stock and simmer for 5 minutes over a low heat.