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Baked cabbage rolls with braised red cabbage

A warming festive family supper – oven-baked cabbage rolls stuffed with turkey mince, spices and herbs.

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4–6

By Jane Baxter
From Saturday Kitchen

Ingredients

For the seed mix

  • 75g/2½oz pumpkin seeds
  • 75g/2½oz sunflower seeds
  • 50g/1¾oz flaxseed
  • 35g/1¼oz sesame seeds
  • 35g/1¼oz hemp seeds

For the baked cabbage rolls

  • 1 Savoy cabbage, core removed from the base of the cabbage
  • 400g/14oz sauerkraut
  • 500g/1lb 2oz turkey mince
  • 200g/7oz ricotta
  • 1 free-range egg, beaten
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 1 tbsp chopped fresh dill, plus extra to serve
  • 1 tbsp chopped fresh chives, plus extra to serve
  • ½ tsp ground allspice
  • pinch ground nutmeg
  • 400g tin chopped tomatoes
  • 1 tbsp caraway seeds
  • 1 tbsp paprika
  • 1 tbsp red pepper paste
  • 250ml/9fl oz chicken stock
  • 150g/5½oz thick Greek-style yoghurt, to serve
  • salt and freshly ground black pepper

For the braised red cabbage

  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tbsp balsamic vinegar
  • 1 red cabbage, cored and thinly shredded
  • 1 head radicchio, cored and shredded
  • 2 apples, cored and cut into small pieces
  • 75g/2½oz toasted pecans, roughly chopped
  • 100g/3½oz blue cheese, cut into small pieces
  • 2 tbsp chopped flatleaf parsley
  • pinch light soft brown sugar
  • salt and freshly ground black pepper

Method

  1. To make the seed mix, preheat the oven to 160C/140C Fan/Gas 3. Add each type of seed to a separate baking tray and roast separately, as the larger seeds will take longer than the smaller ones. Check the seeds after 10 minutes and remove from the oven. When all are lightly roasted, leave to cool. Mix all the seeds together and store in an airtight container for up to four weeks.

  2. To make the baked cabbage rolls, bring a large pan of salted water to the boil. Blanch the whole cabbage in boiling water for 2–3 minutes.

  3. Drain the cabbage and refresh under cold running water. Remove 12 of the larger leaves and set aside. Roughly chop the smaller leaves.

  4. Spread half of the sauerkraut over the base of an ovenproof dish along with the chopped cabbage. In a bowl, mix the turkey mince with the ricotta and beaten egg. In a small pan, heat half the olive oil with half the onions and garlic for 5 minutes to soften. Allow to cool, then add to the turkey mixture along with the herbs, allspice and nutmeg. Season with salt and pepper and mix well.

  5. Lay out the 12 cabbage leaves on a chopping board or clean work surface. Divide the turkey mix between each leaf and roll each leaf into a small parcel. Place each parcel on top of the chopped cabbage in the baking dish.

  6. Preheat the oven to 180C/160C Fan/Gas 4.

  7. In the same pan as before, cook the remaining onion and garlic in the remaining oil for 5 minutes. Add the tomatoes along with the caraway seeds, paprika and red pepper paste. Mix well and simmer for 10 minutes, then add the stock and the remaining sauerkraut. Season with salt and pepper and pour over the cabbage parcels. Bake for 40 minutes.

  8. Meanwhile, make the braised red cabbage. Heat the olive oil in a large pan and gently cook the red onion for a few minutes. Add the garlic and vinegar and turn up the heat. Tip in the red cabbage and stir well. Cook over a high heat, stirring constantly, until the red cabbage has wilted. Season well with salt and pepper and add the radicchio. Cook for another 5 minutes.

  9. Check the seasoning and stir through the apple, nuts, blue cheese and parsley. Add a little brown sugar and more vinegar, if needed.

  10. Serve the baked cabbage rolls with the yoghurt and top with seed mix, and the braised red cabbage alongside.

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