Deconstructed Cheesy Cabbage Rolls
(Thanks to Not Quite Nigella, Lorraine Elliott for this recipe)
Preparation time: 15 minutes
Cooking time: 25 minutes (pressure cooker), 1 hr. 10 mins (stovetop), 7 hours (slow cooker)
OIL FOR FRYING
1 ONION, PEELED AND CHOPPED
2 AUSTRALIAN GARLIC CLOVES, PEELED AND CHOPPED
2 LARGE RED CHILLIES, DESEEDED AND FINELY CHOPPED (optional)
500g BEEF MINCE
2 RASHERS BACON, FINELY CHOPPED (optional)
2x410g TINS DICED TOMATOES
850g CABBAGE, CORED AND SLICED INTO WEDGES
2 TABLESPOONS TOMATO PASTE
2 SPRIGS OF THYME (optional)
1 CUP MACARONI
1 CUP GRATED CHEESE
- Heat a frypan on medium heat and add the oil. Fry the onion and garlic until translucent. Turn up the heat to medium high and add the mince, chillies and bacon breaking up the mince with a large spoon. Transfer the whole mixture to your slow cooker or pressure cooker, or just a very large cast iron pot for the stove. I am lucky that I have an outside power point on my patio bench, so I plug the slow cooker in there to keep the heat out of the kitchen.
- Add the tomatoes, cabbage, thyme leaves and tomato paste to the pot.
- Cook the slow cooker for 6 hours, the pressure cooker for 20 minutes, and for the cast iron pot, cook for 1 hour.
- Add the macaroni and cook for the following additional times: pressure cooker 5 minutes, slow cooker 40 minutes, cast iron pot 10 minutes. Stir through the cheese and serve.