Recipe

Silverbeet and pork rolls

Jan 30, 2013 1:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Silverbeet and pork rolls
  • 12 large silverbeet leaves, white centre vein and stalks removed
  • 1 tablespoon vegetable or olive oil
  • 2 brown onions, finely chopped
  • 1 carrot, peeled, finely grated
  • 3 clove garlic, crushed
  • 1 tablespoon sweet paprika
  • 2 teaspoon caraway seeds
  • 2 cup cooked long-grain white rice
  • 2 tablespoon finely chopped dill
  • 500 gram pork mince
  • 700 gram bottle passata sauce
  • sour cream, to serve
  • extra dill sprigs, to serve

Method

Silverbeet and pork rolls
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Bring a large saucepan of water to the boil. Cook silverbeet 30 seconds, or until wilted. Using tongs, transfer silverbeet to a large bowl of iced water; stand 30 seconds, or until cooled. Drain. Pat silverbeet dry with paper towels.
  • 3
    Heat oil in a large frying pan over moderate heat. Add onion. Cook, stirring, 5 minutes or until soft. Add carrot. Cook, stirring, 2 minutes or until soft. Add garlic, paprika and caraway seeds; cook, stirring, 30 seconds or until fragrant. Transfer half the onion mixture to a large bowl. Stir in rice, dill and mince.
  • 4
    Meanwhile, place remaining onion mixture over moderate heat. Add passata and 1 cup water. Bring to the boil. Reduce heat to moderately low. Simmer, stirring occasionally, 10 minutes or until sauce thickens slightly.
  • 5
    For each roll, place a silverbeet leaf on a clean work surface. Place 1/3-cup filling at base of leaf; fold in edges. Roll up firmly to enclose filling. Repeat to make 12 rolls.
  • 6
    Spoon 3/4 cup of the tomato sauce over base of a 3-litre (12-cup) ovenproof dish. Arrange silverbeet rolls, seam side down, over sauce. Pour remaining sauce over rolls, to cover. Cover tightly with a double layer of foil. Bake 40 minutes, or until bubbling and cooked. Serve with sour cream and extra dill.

Notes

You can prepare silverbeet leaves up to 1 day ahead. Store in an airtight container in the fridge. Bring to room temperature 10 minutes before filling. You'll need 3/4 cup long-grain white rice to make 2 cups cooked. For a vegetarian option, omit mince and replace with 2 x 400g cans rinsed brown lentils.

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