Spicy Cabbage And Beef Rolls - cooking recipe

Ingredients

8 None large red cabbage leaves
3 slices bread, toasted, soaked in water and excess liquid squeezed out
1 1/4 lb ground beef
1 None egg
1 tsp English mustard
2 None onions, 1 finely diced, 1 sliced
1 tsp paprika
2 tbsp oil
3/4 cup red wine
3/4 cup vegetable stock
3 tbsp fresh oregano, chopped
2 tbsp powdered gravy
1 tbsp butter
4 tbsp cranberry sauce, to serve

Preparation

Preheat the oven to 325\u00b0F. Blanch the cabbage leaves in a large pot of boiling, salted water for 2-3 mins. Drain then slice down the thick rib in each leaf so that they lay flat. Place two cabbage leaves side by side, so that they overlap. Combine the bread, ground beef, egg, mustard, diced onion and paprika and season. Place 1/4 of the mixture at one end of the cabbage leaves then roll up, tucking in the edges, and secure with toothpicks. Repeat with the remaining leaves and filling.
Heat the oil in a Dutch oven, add the cabbage rolls and saute for 2-3 mins, turning. Add the sliced onion and saute for 2-3 mins. Deglaze the pan with the wine and stock, bring to a boil and add the oregano. Place in the oven for 25-30 mins, turning halfway.
Remove the rolls from the pan and keep warm. Strain the braising liquid into a clean pot and bring to a boil. Whisk in the gravy powder and simmer, stirring for 2-3 mins, until the gravy thickens. Stir in the butter. Place the rolls back in the pan with the gravy and serve with cranberry sauce.