Hearty Beef Cabbage Rolls

• 3 None slices bread, toasted
• 8 None large red cabbage leaves
• 1 1/2 lbs ground beef
• 1 None medium egg
• 1 tsp English mustard
• 2 None onions, sliced
• 1 tsp paprika
• 2 tbsp vegetable oil
• 1 cup red wine
• 1 cup vegetable stock
• 3 tbsp chopped oregano
• 2 tbsp powdered gravy
• 1 tbsp butter
• 4 tbsp cranberry sauce, to serve

1. Preheat the oven to 350u0b0F. Soak the toast in a bowl of water to soften. Blanch the cabbage leaves in a large saucepan of boiling, salted water for 2-3 mins. Drain then slice down the thick rib so that the leaves lie flat. Squeeze the excess liquid from the bread then place in a bowl. Mix in the beef, egg, mustard, 1 onion and paprika until smooth. Season.
2. Place two cabbage leaves side by side on a clean work surface, so that they overlap. Spoon a quarter of the beef mixture at one end of the leaves and roll, tucking in the edges and securing with a toothpick. Repeat to make 4 rolls.
3. Heat the oil in a casserole dish, add the cabbage rolls and fry for 2-3 mins, turning. Add the other sliced onion and saute for 2-3 mins. Deglaze the pan with wine and pour in the stock. Bring to a boil and stir in the oregano. Place the dish in the oven for 25-30 mins, turning the rolls halfway through.
4. Remove the rolls from the pan and keep warm. Pour the cooking liquid through a sieve into a saucepan and bring to a boil. Stir in the powdered gravy and simmer, stirring, for 2-3 mins, until the gravy thickens. Stir in the butter. Place the rolls back in the pan with the gravy and serve with cranberry sauce.

bread, red cabbage, ground beef, egg, mustard, onions, paprika, vegetable oil, red wine, vegetable stock, oregano, powdered gravy, butter, cranberry sauce

Taken from recipes-plus.com/api/v2.0/recipes/17129 (may not work)