Pork and cabbage rolls
May 31, 1975 2:00pm- 40 mins cooking
- Makes 8 Item
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Ingredients
Pork and cabbage rolls
- 8 large cabbage leaves, trimmed
- 300 gram minced (ground) pork
- 2 cup (300g) cold cooked white rice
- 700 gram bottled tomato pasta sauce
Method
Pork and cabbage rolls
- 1Boil, steam or microwave cabbage leaves briefly until pliable, drain. Rinse under cold water, drain. Pat dry with absorbent paper.
- 2Heat oiled large frying pan, cook pork, stirring, until browned all over. Remove from heat, gently stir in rice, season to taste.
- 3Divide 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.
- 4Meanwhile, 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.
Notes
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.
