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Serves 4
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For the tomato sauce:
For the cabbage rolls:
- For the sauce, melt the butter in a large pot over a medium heat. Add the onion and cook for 4-5 minutes or until translucent. Add the garlic and cook for 30 seconds.
- Add the tinned tomatoes, passata and some salt and pepper. Stir in the brown sugar and vinegar. Bring to a simmer. Cook for 10-15 minutes until thickened, stirring occasionally, then set aside.
- Meanwhile, bring a large pot of water to a boil. Carefully immerse the head of cabbage in the boiling water and cook for 4-5 minutes or until the leaves have softened. Remove from the water and, when cool enough to handle, peel 12 of the largest leaves from the cabbage.
- Place each of the 12 cabbage leaves on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the stalk.
- In a bowl, combine the beef mince, rice, onion, garlic, egg, half of the parsley and some salt and pepper. Add 120ml of the tomato sauce and stir to combine.
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Coat a 23x33cm baking dish with cooking spray.
- Spread half of the remaining tomato sauce across the bottom of the baking dish.
- To assemble, divide the meat mixture into 12 equal portions. Roll them into a small log shapes and place each one in the centre of a cabbage leaf. Roll the leaves up around the meat mixture, folding in the sides. Place in the prepared baking dish, seam side down. Pour over the remaining tomato saucein an even layer.
- Cover with tin foil and bake for 90 minutes or until the cabbage is tender and the beef is completely cooked through. Scatter with the remaining parsley, to serve.
Nutrition Facts
Per Serving: 530kcals, 14.8g fat (4.4g saturated), 64.4g carbs (12.5g sugars), 35.6g protein, 4.9g fibre, 0.122g sodium
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