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.
- 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