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.


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