Serves 4
Preparation time 20 mins
Cooking time 1 hour

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Ingredients

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Method

1. Cook rice following packet directions and cool
2. Preheat oven to 180°C
3. Blanch cabbage leaves in boiling water for 1-2 minutes until soft, drain onto a clean tea towel and remove coarse stems
4. Combine remaining ingredients except canned tomatoes
5. Divide between the cabbage leaves and fold into rolls, ensuring the filling is enclosed.
6. Place seam side down and pack tightly in an oblong baking dish. Spoon over crushed tomatoes and cover tightly with foil
7. Bake for 1 hour

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