Greek Style Cabbage Rolls with Mince

Method

  1. Preheat oven to 180°C (160°C fan forced). Heat oil in a large, non-stick frying pan over medium-high heat. Add garlic and onion and cook for 3-4 minutes or until softened. Add mince and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add half the passata, season and bring to the boil.
  2. Reduce heat to low and simmer, stirring occasionally, for 5-6 minutes or until sauce slightly thickens. Stir through herbs and rice and set aside for 15 minutes to cool.
  3. Meanwhile, bring a large saucepan of salted water to the boil. Add 4 cabbage leaves to pan. Cook for 1 minute or until softened. Refresh in a bowl of cold water. Drain on paper towel. Repeat with remaining leaves.
  4. Place 1 dry cabbage leaf on chopping board and place a quarter cup of the mince mixture at stem end of leaf. Fold edges in and roll up firmly to enclose filling. Repeat with remaining leaves and mince mixture.
  5. Place cabbage rolls in a lightly oiled 2L (8 cup) capacity baking dish. Pour over remaining passata, sprinkle with feta and bake for 20-25 minutes or until cabbage is tender.
  6. Sprinkle cabbage rolls with extra dill and serve with salad and lemon wedges.

TIP: Basil, thyme or chives would also work well in this recipe. You can substitute ricotta or goat’s cheese for the feta.

RECIPE: Courtesy of Australian Beef