Anna's cheat's cabbage roll
1000 g, shredded (1kg)
1 medium, finely chopped
3 clove(s), grated
Extra lean beef mince
2 400g can
Rice, arborio, dry
1 cup(s), (200g)
¼ cup(s), leaves, roughly chopped, plus extra to garnish
Fresh flat-leaf parsley
¼ cup(s), roughly chopped, plus extra leaves to garnish
Chicken stock cube
1 individual, gluten-free variety, to make 1 cup (250ml) stock
Grated parmesan cheese
¼ cup(s), (20g)
Light mozzarella cheese
1 cup(s), grated, grated (120g)
- Preheat oven to 180°C. Heat a large non-stick frying pan over medium heat. Cook cabbage, stirring, for about 8 minutes or until softened. Season with salt and pepper. Transfer to a bowl.
- Heat oil in same pan. Cook onion, stirring, for about 3 minutes or until softened. Add garlic and paprika and cook, stirring, for a further 1 minute or until fragrant. Add mince and cook, breaking up any lumps, for 5–8 minutes, until browned and cooked through. Stir in tomatoes, rice, herbs and stock. Bring to the boil, then reduce to a simmer and cook for 10 minutes. Season with salt and pepper.
- Lightly whisk together eggs and parmesan.
- Spread a third of the cabbage over the base of an ovenproof dish (2.6 litre capacity). Top with a third of the mince mixture and drizzle with a third of the egg mixture. Repeat layers twice more with remaining cabbage, mince and egg to make 3 layers in total. Sprinkle mozzarella over the top. Loosely cover with foil and bake for 20 minutes. Remove foil and bake for a further 25 minutes, or until rice is cooked through. Garnish with extra parsley and basil to serve.