The humble cabbage may not be much to look at, but it is a versatile vegetable ideal for hearty, warming meals throughout the cooler months.
10 savoy cabbage leaves
1 tbsp olive oil
1 brown onion, finely chopped
500g pork mince
3 tsp smokey paprika
1 tsp caraway seeds
400g can diced tomatoes
1/3 cup long grain rice
3/4 cup grated parmesan cheese
11/3 cups passata
1 Bring a large saucepan of water to the boil. Add 3-4 cabbage leaves and cook for 1 minute or until wilted. Remove from pan and plunge into a large bowl of iced water. Repeat with remaining leaves. Drain and place on a clean dry tea towel. Cover with a second tea towel and pat dry.
2 Heat oil in a large frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add mince and cook, stirring with a wooden spoon until brown. Add paprika and caraway seeds. Stir until combined. Add tomatoes, rice and 1/4 cup water. Cook for 10-12 minutes or until thick and rice is slightly crunchy. Remove from heat. Season with salt and pepper. Stir in half the parmesan.
3 Preheat oven to 180˚C. Line a baking dish with 2 cabbage leaves, cutting in half to fit if necessary. Pour 1/3 cup passata over leaves. Remove the thickest part of the stem from 1 cabbage leaf. Spoon 1/3 cup mince mixture along the centre of the leaf. Fold in sides and roll up, firmly enclosing filling. Place seam side down in the prepared dish. Repeat with remaining leaves and meat mixture to make 8 rolls.
Pour remaining passata over the top of the cabbage rolls. Bake for 30-35 minutes or until rolls are tender. Sprinkle remaining parmesan over cabbage rolls. Serve.