Ingredients
- ½ cup white rice
- 8 large cabbage leaves
- 1 onion, finely chopped
- 250g lean pork minced
- 50g packet reduced-salt cream of chicken soup mix
- 1 egg
- ¼ cup chives, chopped
- 3 spring onions, chopped
- 2 ripe tomatoes, chopped
- 1 large capsicum, seeded and finely diced
- 425g can crushed tomatoes
Method
- Cook rice following packet directions and cool
- Preheat oven to 180 ??C
- Blanch cabbage leaves in boiling water for 1???2 minutes until soft, drain onto a clean tea towel and remove coarse stems
- Combine remaining ingredients except canned tomatoes
- Divide between the cabbage leaves and fold into rolls, ensuring the filling is enclosed.
- Place seam side down and pack tightly in an oblong baking dish. Spoon over crushed tomatoes and cover tightly with foil
- Bake for 1 hour
Notes
Substitute chicken or beef for pork mince. Add 50g grated Parmesan cheese to the rice mixture for added flavour.
Serves 4
Preparation time 20 mins
Cooking time 1 hour
