Remove the outer leaves from the cabbage and cut out the thick core. Once done, add the cabbage to the steaming sets. Add your water to the mixing bowl and steam your cabbage for 12 minutes. Once partially cooked, remove the cabbage and cool it down. Clean out the mixing bowl.
Peel the garlic and onion, then quarter. Add half of the onion and garlic to the mixing bowl. With the measuring cup inserted, chop the onion and garlic for 8 seconds / speed 15.
Add ground beef, rice, oregano, egg and some seasoning to the mixing bowl. Mix your filling for 20 seconds / speed 3 / stir. Once done, remove from the mixing bowl and clean the bowl well.
Add some of your meat filling into your cooked cabbage, then fold the sides in and roll the leaf around the filling tightly. Repeat this process till all of the filling or cabbage is used up. Arrange in the deep steaming tray.
TIP: If your cabbage is large, you can double up the cabbage leaves when stuffing.
Add your remaining garlic and onion into the mixing bowl, along with the vegetable oil, then chop with the measuring cup inserted for 10 seconds / speed 6. Scrape down the sides of the bowl.
Sauté your garlic and onion with the measuring cup removed for 3 minutes / 250°F|120°C. Scrape down the sides of the bowl.
Add the tomatoes, beef stock, vinegar, tomato paste, worcestershire sauce, and some seasoning to the mixing bowl. Attach the deep steamer and cook your cabbage rolls for 40 minutes.
Once cooked, remove the cabbage rolls and attach the lid. Blend your sauce with the measuring cup inserted for 20 seconds / speed 6. Place rolls on a plate and serve the sauce over the top.
Enjoy your dish!
