Preparation time is 40minutes
Cook time is 1hours 50minutes
Total time is 2hours 30minutes
Serve is for 4 people
Estimated cost per serve is 4.29 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 white cabbage, core removed
- 3 large carrots, peeled and grated, divided
- 500grams rice, ready cooked
- 1 onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 3tablespoons parsley, fresh, chopped
- 500grams pork mince
- 400grams chopped tomatoes
- 2tablespoons olive oil
- 1teaspoons salt
- 1teaspoons cracked black pepper
Nutrition per serving
3400kJ / 810Cal
3400 Kilojoules or 810 Calories
39% of daily energy intake*
Protein
32.8grams
Fat
23.8grams
Carbs
114grams
Sugars
12.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cabbage rolls are a staple in most eastern European cuisines and are delicious with a hearty rice and meat filling.
Method
Step 1 of 5
Bring a large pot of salted water to the boil and cook the cabbage for 5 minutes, rotate carefully with a kitchen tongs and cook for 5 more minutes, until the leaves start to come away. Remove from the pot, reserve the water and allow to cool slightly, then separate into leaves and cut out the tough stem of each leaf.
Step 2 of 5
Heat the oil in a large pan on medium heat and cook the onions and carrot for 5 minutes. Add the garlic and parsley and cook for 2 more minutes. Remove 1/3 of this mixture and set aside in a bowl.
Step 3 of 5
Tip the rice into the pan and mix well with the carrot and onion. Pour over 1/4 of the chopped tomatoes and cook for 1 minute. Remove from the heat and add the pork mince, mixing well. Season generously.
Step 4 of 5
Pre-heat the oven to 220°C. Add a heaped tablespoon of filling to each cabbage leaf, fold the ends over and roll up tightly. Stack the rolls in a large ovenproof casserole dish and pour over the remaining chopped tomatoes, the carrot and onion mix and enough cabbage water to just cover the rolls.
Step 5 of 5
Bake with the lid on for 20 minutes, reduce the heat to 170°C and bake for 1 hour, until bubbling and cooked through. Serve with sour cream on top.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.