Cabbage Rolls with Freekeh
Stuffed Cabbage Rolls or ‘oumas onder komberse’, in local terms (South Africa), is given a makeover with the addition of freekeh. Slow-baked in a light tomato sauce until the meat is succulent and tender. This is comfort food at its best.
The Origins Of Cape Malay Cabbage Rolls
Made famous by the Cape Malay community, there are more recipes for cabbage roll recipes than you can shake a stick at. Usually dotted with butter and braised in a simple stock, I’ve chosen to cook the cabbage parcels in a tomato sauce. The resulting pan juices are somewhere between a tangy sauce and spoonable gravy.
Cabbage Roll Filling
A quick word on Freekeh. This wholesome grain is gaining huge popularity amongst chefs and food enthusiasts. Freekeh wheat is harvested unripened, then roasted, a process which imparts a nutty taste. You can choose between cracked wheat freekeh, which is not dissimilar to the texture of bulgur wheat, or a whole grain version. Either option will taste the same, although the cracked wheat combines more easily with the meat for this recipe. Buy freekeh online from TRIFC or Wellness Warehouse.
Which cabbage to use for Cabbage Rolls?
I’ve used savoy cabbage. I love the graduated shades and the ruffled green of the leaves. You can of course use regular green cabbage if you can’t find savoy. Blanching the leaves is essential, making them manageable and easy to roll. Once this step is out the way, it’s plain sailing to wrap and roll these meaty packages. Serve the cabbage rolls with butterbean mash and warm, crusty bread.
Stuffed cabbage Meatballs with Freekeh
For the meatball Filling
- 500 g free-range beef mince
- 1/2 cup fresh breadcrumbs
- 3/4 cup cooked freekeh (cracked or whole wheat)
- 1 large free-range egg
- 3/4 teaspoon sea salt
- freshly cracked black pepper
- 1 teaspoon ground coriander
- pinch of nutmeg
- zest of half a lemon
For the cabbage rolls
- 2 medium-sized savoy cabbages
- 125 ml (1/2 cup) tomato passata
- 1/2 teaspoon sugar
- 1/2 cup chicken stock
- 2 tablespoons olive oil
- salt and black pepper, to taste
- Preheat the oven to 180º C. Grease an overproof baking dish with butter.
- Place all the ingredients for the meatball stuffing in a large bowl and work together until well combined.
- Roll into evenly sized portions, cover and chill to firm up while you prepare the cabbage leaves.
- Cut off the core end of the cabbages and carefully separate the leaves. Rinse thoroughly to remove any grit.
- Bring a large pan of salted water to the boil and blanche the cabbage leaves for several minutes.
- Remove with a slotted spoon and blot to dry on a clean kitchen towel. Remove the tough centre rib from the larger leaves.
- Place a meatball in the centre of the cabbage leaf, fold over the outer sides and roll into parcels.
- Pack the finished parcels snugly next to each other in the baking dish.
- Whisk together the tomato passata, sugar and stock and season lightly with salt and pepper.
- Pour the liquid over the cabbage parcels and drizzle with olive oil.
- Cover the dish with foil and roast in the oven for 45-50 minutes or until the meat is cooked through.
If you love the nutty wholesomeness of freekeh, here are two recipes you may like to try:
Coconut cream Thai chicken bake
Chicken Pastilla with freekeh and almonds
2 Comments. Leave new
This is my kinda food! Love these little round parcels. Definitely trying these.
Cabbage rolls are the perfect wholesome winter comfort food with a generous helping of nostalgia! Enjoy Kathleen.