Recipes (continued)
MAIN MEALS
Cabbage Rolls
Makes: 12
Preparation: 20 minutes
Cooking: 40 minutes
6 large Savoy cabbage leaves, hard core removed, cut in half
1 brown onion, finely chopped
2 garlic cloves, crushed
500g lean veal mince
1½ cups vegetable or chicken stock 2 tablespoons tomato paste
½ cup long grain white rice
100g baby spinach leaves, shredded ½ cup finely grated parmesan
500ml store-bought tomato pasta sauce
1.Arrange cabbage leaves in steaming trays. Place lid on Steamer and set timer (20 mins).
2.Meanwhile, heat oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, for 3 minutes. Add garlic and veal and cook, stirring, for 5 minutes or until mince changes colour. Add stock, paste and rice and bring to the boil. Boil, uncovered, stirring occasionally, for 10 minutes. Remove from heat. Stir in spinach. Set aside for 5 minutes before adding the cheese. Stir until combined (rice will be slightly crunchy). Taste and season with freshly ground black pepper.
3.Place one cabbage leaf,
Fold in sides and roll up tightly to enclose filling and form a parcel. Repeat with remaining leaves and mince mixture.
4.Arrange rolls, side by side in steaming trays. Place lid on and set timer (20 mins).
5.While cabbage rolls are cooking, place sauce in a medium saucepan and stir over low heat until hot. Pour half the sauce over the base of a shallow ceramic dish. Top with cabbage rolls. Pour over remaining sauce. Serve.
Nutritional per roll: 4.8g fat; 613kJ;
2g sat fat; 3.2g fibre; 10g carbohydrate.
21
