Ingredients
Method
1.Boil, steam or microwave cabbage leaves briefly until pliable, drain. Rinse under cold water, drain. Pat dry with absorbent paper.
2.Heat oiled large frying pan, cook pork, stirring, until browned all over. Remove from heat, gently stir in rice, season to taste.
3.Divide rice mixture between cabbage leaves, roll firmly to enclose filling, folding in edges. Cook rolls, in single layer, in large baking paper-lined bamboo steamer over large saucepan of simmering water about 10 minutes or until heated through.
4.Meanwhile, bring sauce to the boil in medium saucepan, reduce heat, simmer, uncovered, about 10 minutes or until thickened slightly, season to taste. Serve cabbage rolls with sauce.
You need to cook about 2/3 cup (130g) white long-grain rice to get 2 cups of cooked rice. If using packaged microwave rice, use straight from the packet for this recipe.
Note
