200 g, (12x large leaves)
75 g, diced
1 large, finely chopped
2 clove(s), crushed
2 tsp, (sweet)
Lean beef mince
5 medium, (vine-ripened), diced
White boiled rice
1¼ cup(s), (195g)
Fresh flat-leaf parsley
2 tbs, chopped
Extra light sour cream
⅓ cup(s), (80g)
- Bring a large saucepan of salted water to the boil. Cook cabbage leaves, in batches, for 1 minute or until softened. Drain. Pat dry with paper towel.
- Heat oil in a large non-stick frying pan over medium heat. Cook bacon and onion, stirring, for 5 minutes or until golden. Add garlic and paprika and cook for 1 minute or until fragrant. Add mince and cook, stirring to break up lumps, for 4 minutes or until browned. Add tomato paste and cook for 1 minute. Add half the tomatoes and simmer for 2 minutes. Remove from heat. Stir through rice and parsley. Set aside to cool slightly.
- Add enough water to a saucepan or wok so the level is just under the steamer basket and bring to a gentle simmer (see note).
- Meanwhile, place cabbage leaves on a flat surface. Using a sharp knife, cut out thickest part of the stem. Place ⅓ cup beef mixture at the stem end of each leaf. Fold in sides and roll firmly to enclose.
- Line base of a large steamer basket with baking paper. Place rolls, seam-side down, in a single layer in basket. Steam, covered, over simmering water (ensuring basket is not touching water) for 4–5 minutes or until cabbage is tender and filling is heated through. Serve topped with remaining tomatoes and a dollop of sour cream.