Mince-Stuffed Cabbage Rolls in Tomato Sauce

4 People
120 min.
intermediate

A simple but delicious family dinner everyone will enjoy! Softened cabbage leaves are wrapped around a flavoursome filling of beef mince, rice and herbs, then the parcels are gently baked in a rich tomato sauce until tender. This is a versatile recipe, because you can make a vegetarian version using tinned lentils instead of mince .

Tips

You can make a vegetarian version of this dish by using 2 x 400g tins of brown lentils in place of the beef mince. Drain the lentils well, and add them to the mixture at the same time as you add the rice.

Ingredients

30 ml vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup cooked rice
500 g beef mince
5 ml Robertsons Paprika
5 ml Robertsons Mixed Herbs
45 ml chopped fresh parsley
1.5 ml Robertsons Black Pepper
2 x 400 g tins chopped tomatoes
48 g (1 sachet) Knorr Savoury Mince Dry Cook-in-Sauce
12 large white cabbage leaves separated
extra parsley, to garnish

Cooking Method

Preheat the oven to 180 °C.
Heat the oil in a pan over a medium heat. Add the onion and garlic and sauté for five to seven minutes, or until soft.
Place the cooked onion in a mixing bowl and add the cooked rice, beef mince, Robertsons Paprika, Robertsons Mixed Herbs and chopped parsley. Mix well and season with Robertsons Black Pepper.
Tip the tinned tomatoes into a pot and bring to the boil. Add the contents of the sachet of Knorr Savoury Mince Dry Cook-in-Sauce, whisk well and simmer for five minutes. Remove from the heat and set aside.
Prepare the cabbage leaves by bringing a large pot of water to the boil. Submerge the leaves in the boiling water and let them soften for about one minute, or until pliable.
Lay the cabbage leaves flat on a clean surface. Divide the mince mixture into 12 balls, then shape each one into a cylinder. Place one cylinder on a cabbage leaf, then roll up the leaf to form a neat parcel. Repeat this process until you have used up all the mince and cabbage leaves.
Pour the tomato sauce into a roasting dish. Neatly arrange the cabbage parcels over the sauce. Cover the dish with tin foil and bake at 180 °C for one hour.
Remove the tin foil and bake for a further 10 to 15 minutes, or until the cabbage leaves have some colour.
Garnish with extra chopped parsley and serve hot.