Cabbage rolls show up in one form or another in so many world cuisines. This classic version is a definite winner; tender cabbage, tasty mince and a rich tomato sauce. Wrap a flavoursome mix of mince and veg in a tender cabbage leaf and doused in a rich tomato-based sauce.
1.Heat oil in a large frying pan over moderate heat. Cook and stir onion for 2 minutes. Add garlic; cook and stir for a further 30 seconds. Cook mince, in batches, stirring with a wooden spoon to break up lumps, for 3 minutes or until browned.
2.Return mince to pan. Add allspice; cook for 1 minute. Add tomato, rice and 1/3 cup each tomato sauce and stock. Bring to the boil.
3.Reduce heat; simmer, stirring occasionally, for 12-15 minutes or until sauce thickens slightly. Stir in half parsley.
4.Meanwhile, bring a large saucepan of water to the boil. Cook cabbage leaves, in batches, for 1 minute or until tender. Cool. Trim thickest part of stem from leaves
5.Preheat to 200°C/180°C fan forced. Spread 1/2 cup tomato sauce over the base of a 10-cup ovenproof dish.
6.For each roll, place cabbage leaf on a flat surface. Spoon 1/12 cup of mince mixture along centre. Fold in ends; roll up firmly. Place rolls, seam-side down, in prepared dish.
7.Combine remaining stock and sauce; pour over rolls. Cover with foil; bake for 50 minutes. Remove foil; bake for 15-20 minutes or until tender.
8.Serve, sprinkled with remaining parsley and the cheese.
Budget tip: Use large leaves; reserve centre of cabbage for stir-fries or salads. You will need 1 large cabbage for this recipe. Rice will be slightly crunchy but will then soften when rolls are baked.