Image by Guy Bailey
Ingredients (12)
- 8 large green cabbage leaves
- 500g pork and veal mince (see Notes)
- 1 garlic clove, finely chopped
- 2 green onions, chopped
- 1 tbsp chopped fresh dill leaves
- 2 tbsp chopped fresh parsley
- 1 tsp paprika
- 1/2 cup Coles White Medium Grain Rice
- 2 tbsp extra virgin olive oil
- 410g can tomato puree
- 2 tbsp chopped fresh basil
- Extra fresh basil leaves, to serve
Method
Show ingredient quantity- Step 1 Bring a large saucepan of water to the boil over high heat. In batches, cook cabbage leaves8 large green cabbage leaves for 2 to 3 minutes or until bright green. Drain on a tray lined with paper towel. Set aside to cool completely.
- Step 2 Combine mince500g pork and veal mince (see Notes), garlic1 garlic clove, finely chopped, onion2 green onions, chopped, dill1 tbsp chopped fresh dill leaves, parsley2 tbsp chopped fresh parsley, paprika1 tsp paprika and rice1/2 cup White Medium Grain Rice in a bowl. Season well with salt and pepper.
- Step 3 Cut about 4cm of the thick vein from each cabbage leaf. Place 1 leaf on a flat surface. Spoon 2 heaped tablespoons of mince mixture along the base of leaf. Roll up cabbage leaf, folding in sides, to enclose filling. Repeat with remaining leaves and filling.
- Step 4 Heat oil2 tbsp extra virgin olive oil in a large, deep frying pan over medium-high heat (see notes). Place cabbage rolls in pan, in a single layer. Cook for 2 minutes. Pour over tomato purée410g can tomato puree, 1/3 cup cold water and basil2 tbsp chopped fresh basil. Bring to a simmer. Reduce heat to low. Cover. Simmer for 45 minutes or until mince is cooked through and rice is tender. Serve sprinkled with extra basilExtra fresh basil leaves, to serve.