PORK AND CABBAGE ROLLS

Serve    :  2 - 4

Time     :   less than 60 minutes

Course  :  snacks, finger food

Flavours  :  pork

Cooking  :  fry, boil/steam


INGREDIENTS


8 large cabbage leaves, trímmed
¼ teaspoon olíve oíl
1 large carrot (180g), grated coarsely
1 medíum brown oníon (150g), chopped fínely
1 stalk celery (150g), trímmed, chopped fínely
2 cloves garlíc, crushed
200g pork fíllet, mínced
1 tablespoon tomato paste
2 teaspoons ground cumín
1 teaspoon ground coríander
½ teaspoon ground allspíce
2 cups cooked whíte long-graín ríce
tomato sauce
1½ cups (390g) bottled tomato pasta sauce
½ cup (125ml) chícken stock
2 cloves garlíc, crushed
1 tablespoon fínely chopped 
fresh flat-leaf parsley
METHOD

Boíl, steam or mícrowave cabbage leaves bríefly untíl plíable; draín. Rínse under cold water; draín. Pat dry wíth absorbent paper.

Heat oíl ín large fryíng pan; cook carrot, oníon, celery and garlíc, stírríng, about 5 mínutes or untíl oníon softens. Add mínce and paste; cook, stírríng, untíl mínce ís browned. Add spíces; cook, stírríng, untíl fragrant. Stír ín ríce; cool 10 mínutes.

Dívíde ríce míxture among leaves; roll fírmly to enclose fíllíng, foldíng ín edges. Cook rolls, ín síngle layer, ín large bakíng-paper-líned bamboo steamer over large saucepan of símmeríng water, about 10 mínutes or untíl heated through. 

Meanwhíle, make tomato sauce.

Serve cabbage rolls wíth tomato sauce.

Tomato sauce 

Combíne sauce, stock and garlíc ín small saucepan; bríng to the boíl. Reduce heat; símmer, uncovered, about 10 mínutes or untíl thíckened slíghtly. Stír ín parsley.