
MINCE STUFFED CABBAGE ROLLS
Ingredients
- 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
Method
-
- 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.
- Drain on a tray lined with a paper towel. Set aside to cool completely.
- Combine mince, garlic, onion, parsley, paprika, and rice in a bowl. Season well with salt and pepper.
- 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 the leaf.
- Roll up cabbage leaf, folding from the side sides, to enclose filling. Repeat with remaining leaves and filling.
- 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.
- Pour over combined tomato purée, 1/3 cup cold water, and basil.
- Bring to a simmer. Reduce heat to low and cover.
- Simmer for 45 minutes or until mince is cooked through and rice is tender. Serve sprinkled with extra basil.