Cabbage rolls

Method

1. Step 1

   Place rice and 3/4 cup (185ml) water in a small saucepan over high heat. Bring to the boil, then reduce heat to low. Cover and cook for 12-14 mins or until tender and liquid is absorbed. Set aside for 10 mins to steam. Use a fork to separate the grains. Cool completely.

2. Step 2

   Meanwhile, cook cabbage in a large saucepan of boiling water, turning, for 10 mins or until bright green. Carefully transfer to a plate lined with paper towel. Set aside to cool completely.

3. Step 3

   Heat oil in a small frying pan over medium-high heat. Cook onion, stirring, for 5 mins or until softened. Add garlic. Cook for 1 min or until aromatic. Cool.

4. Step 4

   Combine rice, onion mixture, mince, dill, parsley, paprika, caraway seeds and allspice in a bowl. Season. Separate the cabbage leaves (you’ll need 12 large leaves), removing any thick veins.

5. Step 5

   Place 1 cabbage leaf on a work surface, with cut-edge closest to you. Spoon 2 tbs mince mixture along the cut edge. Roll up cabbage, folding in sides, to enclose the filling. Repeat with remaining leaves and mince mixture.

6. Step 6

   Spoon 1/4 cup (60ml) passata over base of a 21cm x 28cm baking dish. Top with the cabbage rolls, packing tightly. Spoon over remaining passata. Cover tightly with foil. Bake for 45 mins or until the filling is cooked through and the sauce is bubbling.