STUFFED CABBAGE LEAVES
Get some pork on your fork with a healthy helping
of salad and veg, too.
PREP TIME: 30 MINS
COOK TIME: 1 HOUR 10 MINS SERVES 4 (AS A MAIN)
60g (1⁄4 cup) Doongara rice
1 tsp extra virgin olive oil
1 large brown onion, finely
chopped
2 cloves garlic, finely chopped ½ large or 1 small savoy cabbage 500g lean pork mince
4 sprigs thyme, leaves removed,
chopped
Freshly ground black pepper 750g jar Mutti Passata with Basil 125ml (1/2 cup) water
2 Tbsp light sour cream,
to serve Salad
100g mixed salad leaves 1 Lebanese cucumber, peeled
into ribbons
1 large carrot, coarsely grated
or cut into sticks
50g button mushrooms, sliced 50g snow peas, shredded 4 radishes, sliced
1 Cook the rice in a small saucepan of boiling water until tender. Drain well and transfer to a medium bowl to cool.
2 Meanwhile, heat the oil in a small non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring often, for 6-7 minutes or until the onion softens. Bring a large saucepan of water to the boil. Add half the cabbage leaves to the boiling water and cook for 2-3 minutes or until tender. Place in a colander to drain any excess water. Repeat with the remaining cabbage leaves.
Set aside to cool.
3 Preheat oven to 160°C (fanforced). Combine the rice, onion mixture, mince, thyme and pepper in a medium bowl.
Lay the cabbage leaves out on a clean surface. Divide the filling evenly between the cabbage leaves. Fold in the sides of the leaves and roll up firmly. Place in an ovenproof dish. Combine the passata and water in a jug. Pour over the cabbage rolls. Cover with foil and bake for 50-60 minutes or until the cabbage leaves are tender and the filling is cooked.
4 To serve, transfer the cabbage rolls to serving plates. Spoon a little of the sour cream over each serving of rolls.
5 To make the salad, toss all the ingredients together.
6 Serve the cabbage rolls with the salad. ➤