This signature lamb dish is a ‘shear’ delight to the senses!
Prep Time : 0:25 | Cook Time : 1:13 | Total Time : 1:38 | Serving : 6 person.
Ingredients
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12 large cabbage leaves
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700g bottle tomato pasta sauce
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Finely chopped fresh flat-leaf parsley leaves, to serve
Lamb filling
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1 tablespoon olive oil
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750g lamb mince
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1 medium brown onion, finely chopped
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2 x 400g cans diced tomatoes with roasted capsicum
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1 cup calrose rice
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2/3 cup finely grated romano cheese
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1/2 cup sultanas, chopped
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2 tablespoons toasted pine nuts
Method
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Step 1
Make filling: Heat oil in a saucepan over medium-high heat. Cook mince, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add onion. Cook for 5 minutes or until onion has softened. Add tomato, rice and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 10 to 12 minutes or until thick (rice will be almost cooked, but slightly crunchy). Remove from heat. Stir in cheese, sultanas and nuts.
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Step 2
Meanwhile, bring a large saucepan of water to the boil. Add 3 cabbage leaves. Cook for 1 minute or until tender. Refresh in a bowl of iced water. Drain. Repeat with remaining leaves. Using a small sharp knife, remove thickest part of stems from leaves.
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Step 3
Preheat oven to 200°C/180°C fan-forced. Pour 1/2 cup pasta sauce over base of a 10 cup-capacity, shallow ovenproof dish. Place 1 leaf on a flat surface. Spoon 1/2 cup filling along centre (see tip). Fold in ends. Roll up firmly to enclose filling. Place roll, seam-side down, in prepared dish. Repeat with remaining leaves and filling.
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Step 4
Combine 1 cup cold water and remaining pasta sauce in a jug. Pour over rolls. Bake, covered, for 45 minutes or until rolls are tender. Divide rolls and sauce among serving plates. Top with parsley. Serve.