Making Beefy Farm Cigars
Savor the comforting flavors of seasoned beef wrapped in tender Portuguese cabbage leaves. These Farm Cigars are a perfect blend of rustic charm and bold taste—a crowd-pleaser for any occasion!
Beefy Farm Cigars
This dish combines the rich flavors of seasoned beef with the earthy, tender bite of Portuguese cabbage leaves. Blanched to perfection, the cabbage wraps around a savory beef filling, offering a rustic yet refined meal. Whether you serve it as a main dish or as part of a hearty spread, these “Farm Cigars” bring a cozy farm-to-table experience to your plate.
Serves:
6-8 people
Time to Prepare:
30-40 min
Time to cook or cure:
20 min
Skill
Rolling and sautéing
Serves:
6-8 people
Time to Prepare:
40 min
Time to cook or cure:
20 min
Skills:
Sautéing and stuffing
Ingredients & Tools
Ingredients
- 4 large Portuguese Christmas cabbage leaves, blanched in salted water
- 500 g beef mince
- 1 tsp cumin
- 1 tsp smoked sweet paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp chicken fat (for frying)
Tools
- Large pot (for blanching cabbage)
- Frying pan
- Mixing bowl
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Slotted spoon or tongs
Storage
Refrigerator: Store leftover rolls in an airtight container for up to 3 days.Â
Freezer: Freeze the assembled but unfried rolls for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a preheated oven at 160°C (320°F) for 10–15 minutes, or fry again for a quick crisp-up.
Directions
Simply follow these steps in these beefy cigars:
Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.
Blanch the cabbage leaves for 2–3 minutes until soft and pliable.
Take out the leaves and let them cool before using.
Prepare the Meat Filling
In a mixing bowl, combine the minced beef with cumin, smoked sweet paprika, black pepper, and salt.
Mix well until the spices are evenly distributed
Assemble the Farm Cigars
Lay a cabbage leaf flat on a clean surface, cut out the nerve and then slice it into pieced 3-4 cm wide and 6-7 cm long.
Place 2 tablespoons of the beef filling in the centre of the leaf.
Fold the sides over the filling, then roll tightly from the bottom up to form a cigar shape.
Repeat with the remaining leaves and filling.
Fry the Rolls
In a frying pan, heat chicken fat over medium heat.
Fry the rolls for 2–3 minutes on each side until lightly browned and crisp.
Serve
Serve hot, paired with red lentil Dahl, crispy potatoes, and a fresh green salad.
Fermented Vegetables
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