Cabbage Rolls

 

Method:


Core cabbage and carefully separate into ten to 12 good-sized leaves to form the rolls. Steam leaves for five minutes or until tender but firm. Set aside.

Preheat oven to 180 degrees Celsius.

In a fry pan, add oil and sauté onion for 5 minutes until tender before adding celery and capsicum. Cook for a further 3-5 minutes. Remove from heat and mix in rice with salt, sage and garlic powder.

Take a cooked cabbage leaf in the palm of your hand and place half a cup of the rice mixture in centre. Using your other hand, roll the cabbage leaf into a roll and place on a baking tray.

Once all of the leaves are rolled, pour pasta sauce over them and bake uncovered for 30 to 45 minutes.

 

Ingredients: 

  • 1 cabbage
  • 1 Tbsp oil
  • 1 C onion, chopped
  • 1 C celery, diced
  • 1/2 C capsicum, diced
  • 2 C rice, cooked
  • 1/2 tsp salt
  • 1/2 tsp sage
  • 1/2 tsp garlic powder
  • 2 C tomato pasta sauce