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

• 12 large cabbage leaves

• 700g bottle tomato pasta sauce

• Finely chopped fresh flat-leaf parsley leaves, to serve

Lamb filling

• 1 tablespoon olive oil

• 750g lamb mince

• 1 medium brown onion, finely chopped

• 2 x 400g cans diced tomatoes with roasted capsicum

• 1 cup calrose rice

• 2/3 cup finely grated romano cheese

• 1/2 cup sultanas, chopped

• 2 tablespoons toasted pine nuts

Method

• 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.

• 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.

• 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.

• 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.