Ingredients
½ cup white rice
8 large cabbage leaves
1 onion, finely chopped
250g lean pork minced
50g packet reduced-salt cream of chicken soup mix
1 egg
¼ cup chives, chopped
3 spring onions, chopped
2 ripe tomatoes, chopped
1 large capsicum, seeded and finely diced
425g can crushed tomatoes
Method
- Cook rice following packet directions and cool
- Preheat oven to 180 °C
- Blanch cabbage leaves in boiling water for 1–2 minutes until soft, drain onto a clean tea towel and remove coarse stems
- Combine remaining ingredients except canned tomatoes
- Divide between the cabbage leaves and fold into rolls, ensuring the filling is enclosed.
- Place seam side down and pack tightly in an oblong baking dish. Spoon over crushed tomatoes and cover tightly with foil
- Bake for 1 hour
Serves 4
Preparation time 20 mins
Cooking time 1 hour 