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Recipes (continued)
MAIN MEALS
Cabbage Rolls
Makes: 12
Preparation: 20 minutes
Cooking: 40 minutes
6 large Savoy cabbage leaves, hard core
removed, cut in half
1 brown onion, finely chopped
2 garlic cloves, crushed
500g lean veal mince
1½ cups vegetable or chicken stock
2 tablespoons tomato paste
½ cup long grain white rice
100g baby spinach leaves, shredded
½ cup finely grated parmesan
500ml store-bought tomato pasta sauce
1. Arrange cabbage leaves in steaming trays.
Place lid on Steamer and set timer (20
mins).
2. Meanwhile, heat oil in a large frying pan
over medium heat. Add onion and cook,
stirring occasionally, for 3 minutes. Add
garlic and veal and cook, stirring, for 5
minutes or until mince changes colour.
Add stock, paste and rice and bring to the
boil. Boil, uncovered, stirring occasionally,
for 10 minutes. Remove from heat. Stir in
spinach. Set aside for 5 minutes before
adding the cheese. Stir until combined
(rice will be slightly crunchy). Taste and
season with freshly ground black pepper.
3. Place one cabbage leaf, stem-side up on
a clean work surface. Spoon 2 tablespoon
quantities of mince mixture onto centre.
Fold in sides and roll up tightly to enclose
filling and form a parcel. Repeat with
remaining leaves and mince mixture.
4. Arrange rolls, side by side in steaming
trays. Place lid on and set timer (20 mins).
5. While cabbage rolls are cooking, place
sauce in a medium saucepan and stir over
low heat until hot. Pour half the sauce over
the base of a shallow ceramic dish. Top
with cabbage rolls. Pour over remaining
sauce. Serve.
Nutritional per roll: 4.8g fat; 613kJ;
2g sat fat; 3.2g fibre; 10g carbohydrate.
Recipes (continued)