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Meatballs Wrapped in Cabbage Leaves

Meatballs Wrapped in Cabbage Leaves
Meatballs Wrapped in Cabbage Leaves
Recipe by: Daleen van der Merwe

Serves: 8
Preparation: 20 minutes
Cooking: 50 minutes


3 tbsp Excella Oil

1 onion, chopped
1 clove garlic, chopped
2 t ground roasted coriander
2 t dry marjoram
¼ t grated nutmeg
½ cup raw Excella Rice
1 cup beef stock
750 g beef mince
⅛ t pepper
2 t salt

Cabbage leaves
1 head of cabbage

5 ml salt
45 g butter
200 ml beef stock


Heat the oil in a saucepan and sauté the onion until soft. Add the garlic, coriander, marjoram, nutmeg and rice and fry for 2 minutes. Add the chicken stock, cover with a lid and simmer over low heat until all the liquid is absorbed. Cool to room temperature. Add the mince, salt and pepper and mix very well. Shape into small (±70 g) meatballs.

Cabbage leaves
Preheat the oven to 180 °C. Cut off the cabbage leave, one at a time, from the stalk and wash. Remove the thick vein from each leaf with a sharp knife. Place the leaves in a large saucepan with boiling water and simmer for 1 minute or until the leaves are flexible.

Remove the leave with a slotted spoon and refresh in iced water. Dry on paper towels. Wrap each meatball neatly in a cabbage leaf and secure with a toothpick. Place the wrapped meatballs close together in a greased casserole dish and dot with the butter. Add the stock and cover with a lid or foil.

Bake for 30—40 minutes.

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