Cabbage Rolls

Not as difficult as you would think and quite delicious.

Filling.
250g minced beef
250g minced pork
½ a medium onion chopped small
1 small to medium sweet pepper chopped small

Olive oil

1 generous cup of cooked Rice

1/2 teasp. Salt
1 teasp. Pepper

Sauce:
1 can chopped tomatoes
½ a medium onion chopped small

1 cup of red wine

2 tablespoons of fresh basil chopped finely

In a saucepan heat 2 tablespoons of olive oil and fry the beef and pork until lightly browned. Put the meat mixture into a bowl.
In the same pan fry the onion gently in a little more olive oil for about 5 minutes and then add the peppers frying for another 3 or 4 minutes-
Add this onion pepper mix to the meats, add the cooked rice, mix well and season with salt and pepper.
To make the sauce fry the onion gently in olive oil until soft, add the tomatoes and wine, boil gently until reduced by about a third then add the fresh basil and turn off the heat.
Put the oven to heat up to 180ºC
Steam or boil the cabbage whole and peel off the leaves as they soften.(see link to video below)
If some of the outer leaves have a thick stem down the middle cut it out in a triangle pattern or trim it leaving the leaf still attached at the top.
Put about a Tablespoon of filling into each cabbage leaf for over the sides and roll up tightly.
Continue to do this until all the filling is used. Note that large leaves can take a little more filling small ones a little less. Do not overfill.
Lightly butter a casserole dish that will take the amount of rolls you have prepared.
If you have any spare leaves line the bottom of the dish with them.
Put the rolls into the dish to fit quite snugly to make sure they do not unroll themselves.
Pour the tomato sauce over the rolls gently distributing the sauce evenly over and between the rolls.
Bake in the pre heated oven for 40 minutes.
Serve with baked potatoes.

This ladies’ video is very good at showing how to prepare the cabbage leaves and how to roll them.

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