Cabbage Rolls with Rice & Mince
- Ready in: 1 hour 30 minutes
- Serves: 8
- Complexity: very easy
- kcal: 204
- 8 large green cabbage leaves
- 500 g pork mince
- ½ tsp SIDS CRAZY SALT
- 1 garlic clove, fine chopped
- 2 spring onions, chopped
- 1 tbsp chopped fresh dill leaves
- 2 tbsp chopped fresh parsley
- 1 tsp paprika
- ½ cup white rice
- 2 tbsp rice bran oil
- 410 g can tomato purée
- 2 tbsp chopped fresh basil
- Extra fresh basil leaves, to serve
- SIDS SALT & PEPPER to taste
Bring a large saucepan of water to the boil over high heat. Cook cabbage leaves, in batches, for 2-3 minutes until bright green. Drain on a tray lined with paper towel. Set aside to cool completely.
Combine mince, SIDS CRAZY SALT, garlic, onion, dill, parsley, paprika and rice in a bowl. Season well with SIDS SALT & PEPPER.
Cut about 4 cm 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.
Heat oil in a large, deep frying pan over medium-high heat. Place cabbage rolls in pan, in a single layer. Cook for 2 minutes. Pour over combined tomato purée, ⅓ cup cold water and basil. Bring to a simmer. Reduce heat to low. Cover. Simmer for 45 minutes until mince is cooked through and rice is tender. Serve sprinkled with extra basil.
Hint: Choose a pan so that the rolls are a tight fit & don't unroll while cooking.