20 minutes preparation + 1 hour cooking
16 serves of vegies in this recipe

½ cup white rice
8 large cabbage leaves
1 onion, finely chopped
250g lean pork minced
50g packet reduced-salt cream of chicken soup mix
1 egg
¼ cup chives, chopped
3 spring onions, chopped
2 ripe tomatoes, chopped
1 large capsicum, seeded and finely diced
425g can crushed tomatoes

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

Serves 4.

Variation
Substitute chicken or beef for pork mince. Add 50g grated Parmesan cheese to the rice mixture for added flavour.

Recipe © State of Western Australia, 2012.