Cheesy Pancake Bakes

Serves 4-6

 

 

INGREDIENTS

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For the cabbage roll-up:

1 cup Spekko Long Grain Parboiled White Rice 

½ onion, roughly chopped 

2 cloves garlic, crushed 

250g beef mince 

2 tbsp tomato paste 

1 tsp sugar

1 cup beef stock 

Salt and pepper, to season

8 large cabbage leaves 

 

For the sauce: 

1 tin (410g) chopped tomato and onion mix

1 tsp sugar

Basil leaves, sliced thinly 

Salt and pepper, to season

 

METHOD

For the cabbage roll-up:
1. Preheat the oven to 180°C and grease a medium baking dish (20x20cm) that has an oven-proof lid. 

 

2. Cook the Spekko Long Grain Parboiled White Rice according to pack instructions, about 20-25 minutes. Remove from the heat and drain when the rice is just undercooked. 

3. In a large pot over a medium heat, sauté the onions and garlic until soft, about 3 minutes.

 

4. Add the beef mince and stir until caramelized, about 3 minutes. Stir through the tomato paste and cook for 30 seconds. 

5. Add the sugar and stock and stir well. Bring to the boil and allow to simmer for about 15 minutes. Add the cooked rice and simmer for 3 more minutes, stirring regularly. Ensure the liquid is reduced down and thickened. Season to taste, with salt and pepper. 

 

6. Bring a large pot of salted water to the boil. Drop the cabbage leaves, a few at a time, into the water to simmer for 2-3 minutes or until wilted and pliable. Repeat until all the cabbage leaves are parboiled. Drain on paper towel. 

7. Remove the central vein of each cabbage leaf by cutting along both sides of the vein. 

 

8. Overlap the cut ends of two cabbage leaves to prevent the filling from spilling out. Scoop a large spoonful of the rice and mince mixture over the area that overlaps and fold in the sides. Roll the cabbage leaf tightly around the filling to create a neat roll. Place the roll, seam side down, in the baking dish and repeat. 

 

For the sauce:
1. To make the sauce, add the basil and sugar into the tin of tomatoes. Stir and season to taste with salt and pepper. Pour the tomato sauce over the cabbage rolls, cover with a lid and bake for 30 minutes until the sauce is bubbling and the cabbage rolls are heated through. Remove the lid and continue to cook for another 10 minutes.

2. Garnish with fresh basil leaves and ENJOY!