• 8 large green cabbage leaves
  • 500g Brito’s beef mince
  • ½ teaspoon St Louis garlic flakes
  • 2 green onions, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon paprika
  • 1/2 cup Spekko white rice
  • 2 tablespoons B-well cooking oil
  • 410g Rhodes tomato puree
  • 2 tablespoons chopped fresh basil
  • St Louis salt, to season


    1. Bring a large saucepan of water to the boil over high heat. Cook cabbage leaves, in batches, for 2 to 3 minutes or until bright green.
    2. Drain on a tray lined with a paper towel. Set aside to cool completely.
    3. Combine mince, garlic, onion, parsley, paprika, and rice in a bowl. Season well with salt and pepper.
    4. Cut about 4cm of the thick vein from each cabbage leaf.
    5. Place 1 leaf on a flat surface. Spoon 2 heaped tablespoons of mince mixture along the base of the leaf.
    6. Roll up cabbage leaf, folding from the side sides, to enclose filling. Repeat with remaining leaves and filling.
    7. Heat oil in a large, deep frying pan over medium-high heat. Place cabbage rolls in pan, in a single layer, and cook for 2 minutes.
    8. Pour over combined tomato purée, 1/3 cup cold water, and basil.
    9. Bring to a simmer. Reduce heat to low and cover.
    10. Simmer for 45 minutes or until mince is cooked through and rice is tender. Serve sprinkled with extra basil.