Recipe from Anna's cookbook, 'How I've Kept The Weight Off'. Anna remembers watching her mum prepare cabbage rolls when she was a child. They didn’t eat them often, as they were so time consuming to make. However, Anna's cheat version of this dish means she can make it in half the prep time. A lot less rolling and a lot more layering – but with just as much love and flavour.
- 1 kg Green Cabbage Shredded
- 1 tsp Olive Oil
- 1 Med Brown Onion Finely Chopped
- 3 Cloves Garlic Grated
- 1 tsp Paprika Ground
- 500 g Extra Lean Beef Mince
- 2 Cans Crushed Tomatoes 400g Cans x 2
- 200 g Arborio Rice Dry
- 1/4 Cup Basil Roughly Chopped plus extra to Garnish
- 1/4 Cup Flat Leaf Parsley Roughly Chopped plus extra to Garnish
- 1 Cup Chicken Stock 1 Stock Cube
- 5 Med Eggs
- 1/4 Cup Parmesan Cheese Grated
- 1 Cup Light Mozzarella Cheese Grated
Preheat oven to 180°C. Heat a large non-stick fryingpan over medium heat. Cook cabbage, stirring, for about 8 minutes or until softened. Season with salt and pepper. Transfer to a bowl.
Heat oil in same pan. Cook onion, stirring, for about 3 minutes or until softened. Add garlic and paprika and cook, stirring, for a further 1 minute or until fragrant. Add mince and cook, breaking up any lumps, for 5–8 minutes, until browned and cooked through. Stir in tomatoes, rice, herbs and stock. Bring to the boil, then reduce to a simmer and cook for 10 minutes. Season with salt and pepper.
Lightly whisk together eggs and parmesan.
Spread a third of the cabbage over the base of an ovenproof dish (2.6 litre capacity). Top with a third of the mince mixture and drizzle with a third of the egg mixture. Repeat layers twice more with remaining cabbage, mince and egg to make 3 layers in total. Sprinkle mozzarella over the top. Loosely cover with foil and bake for 20 minutes. Remove foil and bake for a further 25 minutes, or until rice is cooked through. Garnish with extra parsley and basil to serve.
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