Lamb cabbage rolls
lean lamb mince
1 medium, finely chopped
1 small, finely chopped
2 tsp, finely chopped
2 clove(s), crushed
canned diced tomatoes
12 g, (12 large leaves)*
2 cup(s), (500ml), heated
¼ cup(s), chopped
- Heat oil in a large non-stick frying pan over medium-high heat. Cook mince, breaking up any lumps, for 5 minutes or until browned. Transfer to a bowl. Add onion and carrot to pan and cook, stirring, for 5 minutes or until softened. Add rosemary and half the garlic and cook for 30 seconds.
- Return lamb to pan with tomatoes and tomato paste and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes or until sauce has thickened. Cool.
- Meanwhile, bring a large saucepan of salted water to the boil. Cook cabbage leaves, in batches, for 1–2 minutes or until softened. Refresh in a bowl of iced water. Drain and pat dry with paper towel.
- Combine passata, half the basil and remaining garlic in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened. Season with salt and freshly ground black pepper.
- Place cabbage leaves on a flat surface. Use a sharp knife to cut out thickest part of the stem. Place ¼ cup lamb mixture at the stem end of each leaf. Fold in edges and roll firmly to enclose. Place cabbage rolls, seam-side down, in a steamer set over a large saucepan or wok of boiling water. Steam for 3–4 minutes or until cabbage is very tender and filling is heated through. Serve cabbage rolls topped with sauce and sprinkled with remaining basil.