Cabbage Rolls



1 large head Savoy cabbage, leaves separated and blanched

100g ground beef chuck mince

100g ground pork

2 rashers of bacon, diced finely

4 cloves garlic, crushed

½ onion, diced finely

¼ habanero pepper or ½ green chilli

pinch of salt

extra-virgin olive oil

1 tbsp smoked paprika

2 cups tomato passata

soy sauce


thai basil

fiore de latte cheese, roughly chopped

2 cups par-cooked brown rice

chicken stock

80g butter, cubed


Preheat oven to 190°C.

Heat a saucepan over medium heat. Add onion, garlic, habanero, pork, beef, bacon and stir for a minute of so. Then add olive oil and a pinch of salt and paprika. Cook, stirring constantly, about 6 minutes.

Add passata, brown rice, cheese and fresh herbs and stir through.

Select 12 large light-green blanched cabbage leaves.

One leaf at a time, trim thick part of the cabbage stem with a paring knife, leaving leaf intact.

Arrange about 1-2 tablespoons of filling in center of each leaf.

Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal.

Transfer each, seam side down, to a large, shallow baking dish.

Pour stock and place butter atop stuffed cabbage leaves.

Bake until cooked through, about 20-30 minutes.