Stuffed Cabbage, Capsicum and Beefsteak Tomatoes
Stuffed Peppers, Cabbage & tomatoes
- 2.5 lbs (1kg) minced beef – seasoned with 2 teaspoons of Greek One Spice®
- 1 onion chopped fine
- 1 garlic clove, minced
- 1 can tomato puree
- 1 cup rice
- 1 cabbage head-cored
- 2 capsicums (Red or green bell peppers)
- 2 Beefsteak Tomatoes
Boil cabbage in salted water until tender (about 10-15 minutes). Cool. Carefully pull out each leaf (do not use the center hard bit). Slice tops off capsicums and de-seed and clean out inside, remember to clean tops as well. Slice top off tomatoes. Using a spoon carefully pull out flesh. Chop flesh and place in a large bowl with minced beef, onions, garlic and rice. Season with Greek One Spice® Pour a little tomato puree into meat mixture.
Place a spoonful of meat mixture onto cabbage leaf. Fold each side and roll. Place roll in pan seam side down. Fill capsicums and tomatoes to top, place tops on. Put a little water in the can of tomato puree and pour sauce over top. Sprinkle with Greek One Spice®. Bake at 180 degrees, uncovered for 45 minutes and then cover with aluminum foil for another 15 minutes. Basting recommended. Serve with mash potatoes and buttered corn.